4 Ingredient Pizza Pocket Recipe
Pepperoni and cheese stuffed in a pita pocket baked to perfection! This pizza pocket recipe is perfect for a no-fuss dinner recipe or an easy camping meal!
Prep Time10 mins
Cook Time30 mins
- 12 oz. pepperoni can also use salami or ham or a blend. I like to mix pepperoni and salami 50-50
- 2 cups shredded mozzarella cheese
- 1- 14 oz jar pizza sauce I like to use Ragu
- Pkg of 8 pita pockets best brand I found was Oroweat
- Non-stick foil
- Heavy duty foil
Chop your pepperoni, salami or ham into small bite sized pieces. I like to take a stack of pepperoni, and cut them into fourths to get the right size. Or for large salami pieces I cut across a stack three times one way and three times the other way.
In a large bowl combine chopped pepperoni, shredded mozzarella cheese, and pizza sauce.
Stir gently until evenly combined.
Take a butter knife and gently open each pita pocket, being careful not to tear the bread. Fill each pocket with ½ cup of mixture. And gently press the tops of the pita closer together. They won’t close completely, but get them as close as you can.
Using a piece of non-stick foil tightly wrap each pita pocket. If you like the outside of your pita crisper when cooking, spray foil with a little bit of cooking spray first. My preference is not crispy style and more of a baked crust vibe.
Then cover each pocket with a second foil layer of heavy duty foil.
Make it Now
Preheat oven to 400 degrees.
Place foil covered pizza pockets in preheated oven directly onto middle rack and bake for 20-25 minutes until cheese is melted and heated all the way through. Remove from oven and let cool 5 minutes before opening and serving.
Make Ahead & Freeze
Place foil wrapped pockets into a gallon sized labeled freezer safe bag.
Seal bag, removing as much air as possible and freeze.
Freezer to Oven
Preheat oven to 400 degrees.
Place foil covered pizza pockets in preheated oven directly onto middle rack and bake for 30-35 minutes until cheese is melted inside. Remove from oven and let cool 5 minutes before opening and serving. If going to use a grill cook for about 12-15 minutes, flipping pocket over after 5 minutes depending on the heat of your grill.
Freezer to Campfire
This recipe makes a wonderful campfire meal. I love to make up a bunch of these ahead before camping season. Then all I have to do is add them frozen to the cooler, keeping my other food frozen longer, and then cook over the fire.
Cook over the campfire
Your campfire should have been going for a while so that you have a nice 1-2 inch layer of hot & ready white coals. If you are using briquettes, light them and wait about 10 minutes until they are not flaming and starting to turn white. For best results use a grate over the coals about 2 inches above them. Place your thawed foil pockets on the grate and cook for 5 minutes on one side, then flip over and cook another 5 minutes on the other side. If cooking them from frozen cook 18-20 minutes, turning every 5 minutes.
If you don’t have a grate, place directly on the hot coals and cook, turning the foil sandwiches every 1-2 minutes for about 8 minutes total or until heated through, being careful not to burn them. Open up foil packet, let cool 5 minutes and then serve.
Calories: 307kcal | Carbohydrates: 3g | Protein: 17g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 1203mg | Potassium: 316mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 1.4mg