Name: 4 Ingredient Pizza Pocket Recipe
Prep time: 10 min
Cook time: PT-489683H8M7S
Total time: PT-489683H8M7S
Cuisine: Italian-American
Ingredients: 12 oz. pepperoni (or substitute salami, ham, or a 50-50 blend of pepperoni and salami); 2 cups shredded mozzarella cheese; 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)

Jump to Recipe

Introduction

These 4 Ingredient Pizza Pockets are a quick and satisfying meal perfect for any time of day. With simple ingredients and easy prep, they bring all the flavors of pizza wrapped in a convenient pita pocket. Whether baked or cooked over a campfire, they’re a delicious grab-and-go option.

Four folded pizza pockets are arranged on a white plate with a dark rim, displaying a golden-brown crust with some darker baked spots. One pocket is slightly lifted, showing an inner layer of melted white cheese and red tomato sauce between the crispy outer dough layers. To the upper left of the plate, a white bowl holds several slices of pepperoni, their shiny reddish-orange color contrasting with the plate. Small green herb leaves are scattered on the white marbled surface beneath, along with a red and black checkered cloth partially visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz. pepperoni (or salami, ham, or a blend)
2 cups shredded mozzarella cheese
1 – 14 oz jar pizza sauce (such as Ragu)
Package of 8 pita pockets (Oroweat recommended)

Instructions

Step 1: Chop the pepperoni, salami, or ham into small bite-sized pieces. For pepperoni, cut slices into fourths; for large salami pieces, cut across in a grid pattern.
Step 2: In a large bowl, combine the chopped meat, shredded mozzarella cheese, and pizza sauce. Stir gently until evenly mixed.
Step 3: Carefully open each pita pocket using a butter knife, being gentle to avoid tearing. Fill each pocket with about ½ cup of the mixture, then press the tops of the pita as close together as possible.
Step 4: Wrap each filled pita pocket tightly in a piece of non-stick foil. For a crisper crust, spray the foil with cooking spray before wrapping. Then cover again with heavy duty foil for a double layer.
Step 5: Preheat your oven to 400°F (200°C). Place the foil-wrapped pockets directly on the middle oven rack and bake for 20-25 minutes, until the cheese is melted and heated through.
Step 6: Remove from the oven and let cool for 5 minutes before opening and serving.

Tips & Variations

Try mixing pepperoni and salami for a more complex flavor.
For a vegetarian version, substitute the meat with sautéed mushrooms or spinach.
If you prefer a crispier crust, unwrap the foil for the last 5 minutes of baking.
Use your favorite brand of pizza sauce or homemade sauce for a personalized touch.

Storage

Store leftover pizza pockets wrapped in foil in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes or until warmed through. These pockets also freeze well — wrap tightly in foil and place in a freezer-safe bag for up to 3 months. Bake from frozen at 400°F for 30-35 minutes.

How to Serve

A close-up of a woman's hand holding a pita pocket sandwich filled with layers of reddish-orange tomato sauce, thin slices of pepperoni, shredded light orange cheese, and some small bits of green herbs. In the blurred background, there are more pita pockets, some whole and some halved, all showing the same filling inside. A white bowl filled with reddish sauce is also visible on a white marbled surface. The pita bread has a light tan, slightly textured outer crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of pita pockets?

You can try using flatbreads or tortillas, but pita pockets work best for holding the filling without falling apart. Other breads may require adjustments in cooking time or wrapping.

How can I make these pizza pockets ahead for camping?

Make and wrap the pockets in foil, then freeze them in a labeled freezer bag. Cook directly on a campfire grate over hot coals for 5 minutes per side if thawed, or 18-20 minutes turning frequently if frozen. If no grate, place foil packets directly on coals and turn often to avoid burning.