Don’t Miss a Recipe!

Don’t Miss a Recipe! Subscribe to receive new posts delivered directly to your inbox:

May 05
19

Pizza Pockets

Pizza Pockets

Good gracious, these pizza pockets are delicious. Flaky, buttery puff pastry pockets stuffed with hot, gooey cheese, spicy pepperoni, fresh mushrooms and seasoned pizza sauce – what could be better? The best part is that though these taste like the savory indulgence of my dreams, they’re only 130 calories or 5 Weight Watchers SmartPoints each. A couple of these make a great main course for lunch or dinner when served with a salad, or you could definitely serve them as finger food at a party or gathering.

Pizza Pockets

I love pepperoni and mushrooms, but you could easily mix it up and use your favorite combination of pizza toppings instead. These pizza pockets could easily be made vegetarian by replacing the pepperoni with other veggies or faux meat products of your choice. If you’re looking to make these ahead and freeze them for later use, I would suggest freezing them after stuffing the pastry squares and making them into sealed triangles. When you’re ready to bake them you can set them out for a few minutes, do the egg wash and then bake (you may need to add a few minutes to the cook time to ensure the filling is heated through).

If you’re looking for more lightened up ways to get more pizza in your life, try my Pizza Logs, Bubble Up Pizza Casserole, Pizza Cups, or any of the other crave-worthy recipes in my Pizza recipe category!

Print Share

Pizza Pockets

Yield: 9 pockets

Ingredients:

  • 1 sheet of frozen puff pastry, defrosted per package instructions (such as Pepperidge Farms)
  • ¼ cup shredded 2% Mozzarella cheese
  • 16 turkey pepperoni slices, diced
  • ¼ cup diced white mushrooms
  • ¼ cup pizza sauce
  • ½ teaspoon Italian seasoning, divided
  • 1 egg*
  • 1 tablespoon water

Directions:

  1. On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 12”x12” square of even thickness. Using a knife or pizza cutter, cut the pastry into 9 even squares (3 rows of 3).
  2. In a mixing bowl, combine the Mozzarella, diced pepperoni, mushrooms, pizza sauce and ¼ teaspoon of the Italian seasoning and stir until well combined. Spoon a tablespoon of the filling into the center of each pastry square (should use all the filling) and spread it a bit diagonally toward two opposite corners. Get a small dish of water and lightly spread a bit of water around the edges of a square. Fold one corner over diagonally to meet its opposite corner and form a triangle. Press the edges of the pastry together to seal the filling inside. Repeat with each pastry square. Cover a baking sheet with parchment paper and transfer the triangles to the sheet.
  3. Combine the egg and a tablespoon of water in a bowl and whisk together to combine. Use a pastry brush to brush the egg wash over top of each pastry triangle. Discard leftover egg wash. Sprinkle the remaining ¼ teaspoon of Italian seasoning over the tops of the triangles.
  4. Preheat the oven to 400. Place the baking sheet into the refrigerator for 10-15 minutes to ensure the pastry is still a bit chilled (this makes it puff better). Transfer the sheet to the oven and bake for 15-18 minutes until pastry is golden.

Weight Watchers Freestyle SmartPoints:
5 per pocket (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
4 per pocket or 2 pockets for 7 PP (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information (per pocket):
130 calories, 11 g carbs, 1 g sugars, 8 g fat, 4 g saturated fat, 5 g protein, 1 g fiber (from myfitnesspal.com)

*Since you definitely won’t use all of the egg wash I calculated the nutrition information and Weight Watchers points using the values for ½ an egg.

an Emily Bites Original

   
Yum

19 Responses to “Pizza Pockets”

  1. #
    1
    Laura — May 9, 2015 @ 8:47 pm

    Emily, these look delicious! Can’t wait to try them. I haven’t used puff pastry before, so that will be something new. Thanks for the recipe, and I love your website!

    • Emily Bites replied: — May 14th, 2015 @ 7:46 am

      It’s super easy to work with and it’s super flaky and delicious – you’ll want to use it more! Hope you enjoy these 🙂

  2. #
    2
    Dawnielle — May 11, 2015 @ 10:33 am

    I made these a few nights ago and they were amazing, just like everything else I have made from your site! Our entire Mother’s Day brunch yesterday was made up of dishes from you-Hashbrown quiche, lemon blueberry muffins and cheesecake strawberries. They were all huge hits!
    I recently hit my 50 lb. goal with WW and when asked by my leader what the secret to my success was, I credited your website. Your recipes are easy, delicious, and the portions are super filling. I feel like I’m cheating… 🙂 But the scale doesn’t lie.
    So , thank you, thank you, thank you, and keep they great recipes coming!!!

    • Emily Bites replied: — May 14th, 2015 @ 7:43 am

      First of all, CONGRATULATIONS on 50 lbs!! That’s amazing, you should feel so proud. I’m honored to hear that my recipes have been helpful to you and I’m so thrilled that you lovd these. Your Mother’s Day brunch sounds delicious!! Thanks so much for all your kind words and congrats again – you rock!

  3. #
    3
    Sarah — May 13, 2015 @ 4:27 pm

    Yum. I think I’ve found the winning recipe for how to use the second sheet of puff pastry that was left over after I made your Caprese Tarts!

    • Emily Bites replied: — May 14th, 2015 @ 7:37 am

      I hope you love it!

  4. #
    4
    Leah — May 15, 2015 @ 10:10 am

    I made these the other night for non-dieters; HUGE hit. So delicious! Thank you for so many wonderful recipes that can be enjoyed by really anyone.

  5. #
    5
    Kaitlin — June 8, 2015 @ 3:07 pm

    Can you make a bunch and freeze these? If so, should i cook first then freeze, or freeze before cooking.
    Can’t wait to try either way!

    • Emily Bites replied: — June 9th, 2015 @ 11:53 am

      I would freeze them before cooking and then just pop them into the oven frozen – they should work great!

  6. #
    6
    Brandy — January 5, 2016 @ 9:40 pm

    I’m now the queen of tailgating! My kids say I make the best travel pizza ever. This is a real breakthrough, because my summer campfire pizza was described as “burnt tomato soup”.
    Thanks so much!

    • Emily Bites replied: — January 9th, 2016 @ 11:49 pm

      I love that! This made me laugh. Thanks for commenting 🙂

  7. #
    7
    Brandi — January 7, 2016 @ 3:55 pm

    I have some spare phyllo lying around. Do you think this could be altered to use that instead of puff pastry and still be equally tasty?

    • Emily Bites replied: — January 9th, 2016 @ 11:42 pm

      Hm. I really haven’t worked with phyllo very much so I don’t think I can confidently say either way. My suggestion would be to find a spanikopita recipe and use that for the phyllo part but stuff it with pizza ingredients instead of spinach, etc. 🙂

  8. #
    8
    Tamara — March 6, 2016 @ 2:51 pm

    I tried to use the phyllo dough. Not the same, the brand I used (Athens) did not allow for rolling out the dough and didn’t cut cleanly. If I used this again, I would cut down the number of layers I used and would spread the filling out more.

  9. #
    9
    Lynda Futch — February 6, 2017 @ 10:43 am

    These are amazing! My husband and kids couldn’t stop talking about them!

  10. #
    10
    Cam&Carters Mama — March 15, 2017 @ 8:10 pm

    How many pockets are in a serving for it to come out to 5 weight watcher smart point?

    • Emily Bites replied: — March 15th, 2017 @ 8:12 pm

      Hi, it says “per pocket” 🙂

  11. #
    11
    Bethany — May 26, 2017 @ 12:22 pm

    What pizza sauce did you use?! Yours look delicious and I want mine just like them!

  12. #
    12
    Bethany — May 26, 2017 @ 12:22 pm

    What pizza sauce did you use?! Yours look delicious and I want mine just like them!

Leave a Comment