1 package (about 8 oz) refrigerated pizza dough or crescent roll dough

1 cup shredded mozzarella cheese

1/2 cup mini pepperoni slices or diced pepperoni

1/3 cup pizza sauce (plus extra for dipping)

1/4 cup grated Parmesan cheese (optional)

1 teaspoon Italian seasoning or dried oregano

1 egg, beaten (for egg wash)

Optional: chopped bell peppers, mushrooms, or olives for extra veggies

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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the pizza dough until smooth. If using crescent roll dough, separate into triangles.
Cut pizza dough into 8 equal squares (or use the crescent triangles as-is).
Spread about 1 tablespoon of pizza sauce onto each piece of dough. Add mozzarella, pepperoni, and any desired vegetables. Sprinkle with Italian seasoning.
Fold the dough over the filling to form a pocket or triangle. Press edges firmly with a fork to seal.
Place pockets on the prepared baking sheet and brush the tops with beaten egg.
Bake for 12–15 minutes, or until golden brown and puffed.
Cool slightly before serving warm with extra pizza sauce for dipping.

Use refrigerated pizza dough for a chewy crust or crescent roll dough for a buttery texture.

Make vegetarian by skipping pepperoni and adding extra veggies.

Brush tops with garlic butter and Parmesan for extra flavor.

Mix cheeses like mozzarella, provolone, or cheddar for a richer filling.

Freeze unbaked pockets and bake from frozen when ready to enjoy.

Reheat leftovers in the oven or air fryer to maintain crispiness.