Description
These 4 Ingredient Pizza Pockets offer a quick and delicious meal using simple pantry staples. Filled with a blend of pepperoni, mozzarella cheese, and pizza sauce hugged by soft pita bread, they bake to melty perfection for an easy pizza-inspired snack or meal. Perfect for making ahead, freezing, and enjoying at home, on the grill, or even around the campfire.
Ingredients
Scale
Meats
- 12 oz. pepperoni (or substitute salami, ham, or a 50–50 blend of pepperoni and salami)
Cheese
- 2 cups shredded mozzarella cheese
Other Ingredients
- 1 – 14 oz jar pizza sauce (such as Ragu)
- Package of 8 pita pockets (recommend Oroweat brand)
- Non-stick foil
- Heavy duty foil
- Cooking spray (optional, for crispier crust)
Instructions
- Prepare Meat: Chop pepperoni, salami, or ham into small bite-sized pieces. For pepperoni, stacking and cutting into fourths works well. For larger salami slices, cut multiple times both ways to create small cubes.
- Mix Filling: In a large bowl, combine the chopped meat with shredded mozzarella cheese and pizza sauce. Stir gently until all ingredients are evenly mixed.
- Fill Pita Pockets: Carefully open each pita pocket with a butter knife, taking care not to tear the bread. Fill each pocket with about ½ cup of the pizza mixture. Press the top edges of the pita closer together; they won’t seal completely but should be as close as possible.
- Wrap Pockets: Tightly wrap each stuffed pita pocket in a piece of non-stick foil. If you prefer a crispier crust, lightly spray the foil with cooking spray before wrapping. Then cover each wrapped pocket with a second layer of heavy duty foil for extra protection.
- Bake Now: Preheat oven to 400°F (204°C). Place the foil-wrapped pockets directly on the middle oven rack and bake for 20-25 minutes until cheese is melted and heated through. Remove from oven and let cool 5 minutes before opening and serving.
- Make Ahead & Freeze: Wrap pockets in foil as described, then place them in a labeled gallon-sized freezer-safe bag. Remove excess air & seal tightly. Freeze until ready to use.
- Cook from Frozen in Oven: Preheat oven to 400°F (204°C). Bake the foil-covered frozen pockets on the middle oven rack for 30-35 minutes until thoroughly heated and cheese is melted. Let cool 5 minutes before serving.
- Cook from Frozen on Grill: Preheat grill to medium heat. Place foil-covered frozen pockets on the grill grate about 2 inches above coals or heat source. Cook for 12-15 minutes total, flipping after 5 minutes to prevent burning. Adjust time depending on grill heat.
- Campfire Cooking: Use a grate over 1-2 inch layer of hot white coals. Place thawed foil-wrapped pockets on grate, cook 5 minutes each side. If cooking from frozen, cook 18-20 minutes turning every 5 minutes. Without a grate, place directly on coals, turning every 1-2 minutes for about 8 minutes until heated through. Remove and let cool 5 minutes before serving.
Notes
- You can substitute pepperoni with salami, ham, or a mix for variety.
- Using non-stick foil prevents cheese from sticking to the wrapping during baking.
- Spraying foil with cooking spray before wrapping gives the pockets a crisper crust.
- These pockets freeze well and are perfect for meal prep or camping trips.
- Adjust cooking times based on your oven or grill heat strength for best results.
- Let cooked pockets cool for 5 minutes before opening to avoid burns from hot cheese.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes (baking fresh), 30-35 minutes (baking from frozen), 12-20 minutes (grill/campfire as applicable)
- Category: Snack
- Method: Baking
- Cuisine: Italian-American
Keywords: pizza pocket, easy pizza recipe, pita pizza, make ahead pizza, freezer friendly pizza, campfire pizza, quick snack, pizza recipe
