Best 4 Pie Crust Pizza Pockets Recipes

Pizza pockets are a delicious and portable snack or meal that can be enjoyed by people of all ages. They are made with a simple dough that is filled with your favorite pizza toppings, then baked or fried until golden brown. The result is a crispy, cheesy, and flavorful treat that is perfect for parties, picnics, or a quick lunch on the go.

This article provides recipes for two different types of pizza pockets: baked and fried. The baked pizza pockets are made with a simple dough that is rolled out and filled with your favorite pizza toppings. They are then baked in the oven until the crust is golden brown and the cheese is melted and bubbly. The fried pizza pockets are made with a slightly different dough that is fried until golden brown. They are then filled with your favorite pizza toppings and served hot.

Both types of pizza pockets are delicious and easy to make. They are a great way to use up leftover pizza toppings or to create a quick and easy meal. So gather your ingredients and let's get started!

Let's cook with our recipes!

SUPREME PIZZA PIE POCKETS

Supreme Pizza Pie Pockets image

These slice-shaped pizza pockets, filled with all the supreme fixings, are an irresistible weeknight dinner and a clever way to use pie crusts. And with no dusting and rolling, they couldn't be easier-just cut, fold, seal and bake!

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1/2 lb bulk Italian sausage
1/4 cup diced green bell pepper
1/4 cup diced onion
1/4 cup diced white mushrooms
2 cloves garlic, finely chopped
1/8 teaspoon crushed red pepper flakes
1/4 cup pizza sauce
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning

Steps:

Heat oven to 425°F. In 10-inch nonstick skillet, heat oil over medium heat. Add sausage; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to small bowl.
Add bell pepper, onion and mushrooms to drippings in skillet; cook 3 to 5 minutes, stirring frequently, until softened and browned. Stir in garlic and pepper flakes; remove from heat. Stir in sauce and sausage.
Unroll crusts on work surface. Cut each crust into 4 wedge-shaped pieces, making 8 wedges.
Spread 2 rounded tablespoons sausage mixture on half of each crust wedge in triangle shape, leaving 1/2-inch border. Sprinkle 2 tablespoons mozzarella cheese over filling in each pocket. Fold unfilled sides of wedges over filling. With fork, press edges to seal. Carefully transfer to large ungreased cookie sheet. Brush with melted butter. Sprinkle with grated Parmesan cheese and Italian seasoning.
Bake 13 to 15 minutes or until crust is golden brown.

Nutrition Facts : Calories 370, Carbohydrate 28 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 1 g, TransFat 0 g

PIE CRUST PIZZA POCKETS

Pie Crust Pizza Pockets image

This is not a terribly cheap recipe or a terribly healthy one so it seems a bit out of character for me! But it was created when I needed something for dinner immediately and this is what I had on hand. The kids loved it!

Provided by ladypit

Categories Kid Friendly

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 pre made pie crusts (packaged)
1 -2 cup spaghetti sauce
1 -2 cup shredded mozzarella cheese
3 mushrooms, sliced (optional)
1/2 cup cooked chicken, cubed (optional)

Steps:

Preheat the oven to 425.
Unroll one of the pizza crusts onto a cutting board.
Cut it in half.
On one part of the crust put enough sauce to your liking and to cover most of the crust, leaving a ring around the sides uncovered.
Add cheese to taste and toppings, but not so much that you cannot close the crust.
Fold the crust in half and seal with a fork.
Repeat with the other 3 halves of crust.
Bake at 425 for 10-15 minutes or until the crust is flaky and done.
Let cool a bit and serve.

PIE CRUST PIZZA POCKETS

Pie Crust Pizza Pockets image

This is not a terribly cheap recipe or a terribly healthy one so it seems a bit out of character for me! But it was created when I needed something for dinner immediately and this is what I had on hand. The kids loved it!

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 pre made pie crusts (packaged)
1 -2 cup spaghetti sauce
1 -2 cup shredded mozzarella cheese
3 mushrooms, sliced (optional)
1/2 cup cooked chicken, cubed (optional)

Steps:

Preheat the oven to 425.
Unroll one of the pizza crusts onto a cutting board.
Cut it in half.
On one part of the crust put enough sauce to your liking and to cover most of the crust, leaving a ring around the sides uncovered.
Add cheese to taste and toppings, but not so much that you cannot close the crust.
Fold the crust in half and seal with a fork.
Repeat with the other 3 halves of crust.
Bake at 425 for 10-15 minutes or until the crust is flaky and done.
Let cool a bit and serve.

Nutrition Facts : Calories 454.1, Carbohydrate 38.9, Cholesterol 22.1, Fat 28.4, Fiber 0.9, Protein 10.2, SaturatedFat 10.6, Sodium 883.8, Sugar 8.5

DEEP DISH PIZZA PIE

Deep Dish Pizza Pie image

Original Bisquick® mix provides a simple addition to this cheesy pizza baked with pepperoni and veggies - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

1 lb bulk reduced-fat Italian pork sausage
1 large onion, chopped (1 cup)
1 small green bell pepper, chopped
2 cups Original Bisquick™ mix
1/2 cup stone-ground yellow cornmeal
1/2 cup shredded Parmesan cheese (2 oz)
6 tablespoons cold butter
1/4 cup boiling water
6 slices (3/4 oz each) mozzarella cheese
2/3 cup pizza sauce
1 package (3 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)
Small fresh basil leaves, if desired

Steps:

Heat oven to 350°F. In 12-inch nonstick skillet, cook sausage over medium heat until no longer pink. Remove sausage to paper towels, reserving drippings. Cook onion and bell pepper in drippings until crisp-tender.
In medium bowl, stir Bisquick mix, cornmeal and Parmesan cheese. Cut in butter, using pastry blender, until crumbly. Add boiling water; stir vigorously until dough forms. Spray 10-inch ovenproof skillet with cooking spray. Press dough on bottom and up side of skillet. Arrange cheese slices over crust; spread with 1/3 cup of the pizza sauce. Top with sausage and onion mixture. Arrange two-thirds of the pepperoni over onion mixture. Spread remaining 1/3 cup pizza sauce over pepperoni; top with shredded mozzarella cheese and remaining pepperoni.
Bake 30 to 35 minutes or until crust is golden brown. Let stand 5 minutes. Garnish with basil. Cut into 8 wedges; serve with additional pizza sauce, heated, if desired.

Nutrition Facts : Calories 585, Carbohydrate 34 g, Fat 2, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 506 mg

Tips:

- Use a pre-made pie crust to save time. - Roll out the pie crust thinly so that it's easy to fold. - Use a variety of fillings to make your pizza pockets unique. - Be careful not to overfill the pizza pockets, or they will be difficult to seal. - Bake the pizza pockets until the crust is golden brown and the cheese is melted. - Serve the pizza pockets warm with your favorite dipping sauce.

Conclusion:

Pie crust pizza pockets are a delicious and easy-to-make snack or meal. They're perfect for parties or potlucks, and they can also be made ahead of time and frozen. With a variety of fillings to choose from, there's sure to be a pizza pocket that everyone will enjoy. So next time you're looking for a quick and easy meal, give pie crust pizza pockets a try. You won't be disappointed!