Grab your favorite pizza toppings and ditch the slice in favor of the best homemade pizza pockets! Dip and dunk these Cheesy Chicken Pizza Pockets in marinara sauce for a big win with all ages.
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Homemade pizza dough has taken on many a savory and sweet shape around these parts, from muffin pan pizza cups and garlic knots to cinnamon rolls and pizza pull-apart bread.
But now I’m skipping the slice in favor of perfectly portable (hello, school lunch idea!) Cheesy Chicken Pizza Pockets.
This recipe can be as homemade or as store-bought as your heart desires. Go the full-blown DIY route with recipes for homemade pizza dough and homemade marinara sauce, or cut your prep time in half with your favorite store-bought alternatives.
Best of all, these quick and easy pizza pockets are completely customizable and can be made with shredded rotisserie chicken, leftover turkey, chopped veggies or any other spare odds and ends stashed in your fridge.
Why This Recipe Is the Best
- Easy to make.
- Completely customizable.
- Loved my kids and adults alike.
- Freezer-friendly.
- Pizza dough: You can use store-bought pizza dough for convenience, or if you’re feeling adventurous, make your own pizza dough from scratch!
- Shredded rotisserie chicken: Store-bought rotisserie chicken is a convenient choice because it’s already cooked and seasoned. It’s my favorite shortcut secret in everything from enchiladas and Thai pasta salad to taco dip and chicken sheet pan nachos.
- Mini pepperoni: If you can’t find mini pepperoni at your local grocery store, you can slice regular size pepperoni into smaller pieces.
- Your favorite pizza toppings: Get creative with your toppings! Some popular options include olives, diced bell peppers, onions, mushrooms, spinach or even pineapple for a sweet and savory twist. You can mix and match to suit your preferences or use up leftover veggies from the fridge.
- Cheese: Mozzarella and parmesan cheese are classic choices, but feel free to experiment with other cheeses like cheddar, provolone, or a blend of your favorites. Just ensure they melt well and complement your chosen toppings.
- Marinara sauce: 10-minute homemade marinara sauce is my go-to, but on busy weeknights I skip the homemade variety and reach for my favorite store-bought jar instead.
- Seasonings: Pizza seasoning or dried oregano adds that classic pizza flavor. You can also include additional herbs and spices like basil, garlic powder or red pepper flakes to customize the seasoning to your liking.
See the recipe card for full information on ingredients and quantities.
This recipe is highly customizable, so get creative with all your favorite pizza toppings, sauces and seasonings.
- Swap in pizza sauce for the marinara sauce. Or, get creative with basil pesto or Alfredo sauce for a unique and delicious twist.
- Not a fan of rotisserie chicken? Swap in your favorite cooked Italian sausage or ground beef.
- Whole milk is used in the egg wash, but you can use any milk you have on hand, including dairy-free alternatives like almond or oatmilk.
- Make it vegetarian! Omit the chicken and load up on your favorite veggies.
This recipe is a fun and easy meal that’s sure to become a household favorite!
- Preheat the oven. Preheat your oven to 375ºF. Line a baking sheet with parchment paper.
- Divide the dough. Divide the pizza dough into 6 equal pieces. Using a rolling pin, roll each piece of dough into a circle, rectangle or square.
Kelly’s Note: Any shape works as long as the width is a minimum of 6 inches.
- Prepare the filling. In a medium bowl, combine the shredded chicken, mini pepperoni, your choice of pizza toppings, cheese and ½ cup of the marinara sauce, stirring until combined.
- Fill the pockets. Divide the prepared filling between each of the pieces of pizza dough, placing it in the center and leaving a 1/2-inch border around the edges.
- Fold and seal. In a small bowl, whisk together the egg and the milk then brush the two edges of the dough nearest the filling with the egg wash. Fold the unfilled side of the dough over the filling and very firmly pinch the two pieces of dough together. Place each pizza pocket on the prepared baking sheet then brush the tops with the egg wash and sprinkle them with the Parmesan cheese. Cut a small slit in the top of each pizza pocket.
Pro Tip: You can use a fork to crimp the edges for an extra secure seal. This prevents the fillings from leaking out during baking.
- Bake. Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked.
- Serve. Remove the pizza pockets from the oven, and sprinkle them with the pizza seasoning. Let them cool for a few minutes before serving. They’ll be hot inside!
- Dip and enjoy! Serve them with the remaining ½ cup of marinara sauce for dipping.
- Room Temp Dough: Pizza dough is easier to roll at room temperature, rather than when it’s chilled.
- Roll Dough Evenly: When rolling out the dough, aim for an even thickness to ensure all pockets cook uniformly. This helps prevent some pockets from being undercooked while others are overcooked.
- Don’t Overstuff: While it’s tempting to pack in as many fillings as possible, be mindful not to overstuff the pockets. Overfilling can cause the dough to tear and make sealing the pockets challenging.
- Experiment with Seasonings: Customize the seasoning on top of the pizza pockets to match your taste. In addition to pizza seasoning or dried oregano, consider adding garlic powder, onion powder, or red pepper flakes for extra flavor.
- Rest Before Serving: Allow the pizza pockets to cool for a few minutes after baking before serving. This helps the filling set and prevents you from burning your mouth with piping hot cheese.
- Make Extras: These pizza pockets are great for leftovers. Consider making a few extra and refrigerate or freeze them for future quick and delicious meals.
If you plan to eat the pizza pockets within a day or two, store them in an airtight container or a resealable plastic bag in the refrigerator. Place a piece of parchment paper or wax paper between the pockets to prevent them from sticking together.
Pro Tip: Looking for a fun lunch box idea? Wrap a pizza pocket in foil and stick it in an insulated lunch box (I love Bentgo lunch boxes!).
I recommend reheating the chicken pizza pockets in the oven or air fryer so they maintain their crispy texture. However, the microwave can be a convenient option when you’re short on time.
To store pizza pockets for a longer period, freeze them for up to 1-2 months. Here’s the best way to freeze them to maintain their quality:
- First, let the pockets cool to room temperature. Cool completely.
- Then, individually wrap each pocket tightly in plastic wrap or aluminum foil. This step is crucial as it prevents them from sticking together.
- Store in a resealable freezer bag or airtight container for added protection against freezer burn.
- Freeze flat. Lay the wrapped pockets flat in the freezer initially, then stack or store them vertically once they’re fully frozen to save space. When ready to enjoy, reheat them in the oven, air fryer or microwave.
Frequently Asked Questions
Minimize your sauce quantity and follow the cooking directions to a T! We want high heat to quickly cook the dough, rather than steam it.
Look for the good ol’ golden-brown color, and when in doubt, carefully touch the pockets to ensure a slight crust has formed and the dough isn’t raw.
I like to balance out the richness of pizza pockets with a crisp wedge salad, fruit salad or veggies and dip.
Besides marinara sauce, consider serving your pizza pockets with ranch dressing, garlic butter or beer cheese sauce for dipping.
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Ingredients
- 1 pound homemade or store-bought pizza dough
- 1 cup shredded rotisserie chicken
- 1/3 cup mini pepperoni (See Kelly’s Notes)
- 1 1/2 cups pizza toppings of choice, such as olives, diced peppers or chopped spinach
- 2/3 cup shredded mozzarella cheese
- 1 cup homemade or store-bought marinara sauce, divided
- 1 large egg
- 1 Tablespoon whole milk
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon pizza seasoning or dried oregano
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
- Divide the dough into 6 equal pieces. Using a rolling pin, roll each piece of dough into a circle, rectangle or square. (And shape works as long as the width is a minimum of 6 inches.)
- In a medium bowl, combine the shredded chicken, mini pepperoni, additional toppings, cheese and ½ cup of the marinara sauce, stirring until combined. Divide the mixture between each of the pieces of pizza dough, placing it in the center and leaving a 1/2-inch border around the edges.
- Whisk together the egg and the milk then brush the two edges of the dough nearest the filling with the egg wash. Fold the unfilled side of the dough over the filling and very firmly pinch the two pieces of dough together. Place each pizza pocket on the prepared baking sheet then brush the tops with the egg wash and sprinkle them with the Parmesan cheese. Cut a small slit in the top of each pizza pocket.
- Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining ½ cup of marinara sauce for dipping.
Kelly’s Notes
- If you can’t find mini pepperoni at your local grocery store, you can slice regular size pepperoni into smaller pieces.
- Pizza dough is easier to roll at room temperature, rather than when it’s chilled.
- When rolling out the dough, aim for an even thickness to ensure all pockets cook uniformly. This helps prevent some pockets from being undercooked while others are overcooked.
- While it’s tempting to pack in as many fillings as possible, be mindful not to overstuff the pockets. Overfilling can cause the dough to tear and make sealing the pockets challenging.
- These pizza pockets are great for leftovers. Consider making a few extra and refrigerate or freeze them for future quick and delicious meals.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Made this for kids afternoon snack, I also made my own pizza dough in the thermomix. It was a hit!!! Both big kids, and little kids loved them. It’s definitely a keeper :)
Thank you xx
You are so welcome, Marieta! I’m thrilled everyone enjoyed the recipe!
These were awesome! I am a single father and I’m always looking for new ideas for lunch, snacks and for dinner for me and my 14 year old son.
Dp.
Yay! I’m so thrilled you and your son enjoyed the pizza pockets, Darrell!
Is there a alternative to pizza dough
Hi there! You could try using puff pastry but the technique and bake time would differ.
Hi, can these be frozen before baking? Would like to prepare ahead of time
Hi Daniela – I’ve never tried freezing these before or after baking so I’m not sure what the results would be. You’ll likely need to adjust the baking time if the pizza pockets are frozen. Would love to hear how they turn out if you give it a shot!
Great flavor and easy to follow recipe. Thanks for sharing!
Do we cook the chicken prior to putting it in the pockets?
Hi there! Yes, it’s a cooked rotisserie chicken.
So i love all of your recipes! I only wish that you’d add how many calories each serving is; In any event, I’ll be trying this in my weekly meal prep! Thanks!!!
Hi there, Melissa! We are in the process of researching the most accurate nutritional info provider options. Stay tuned for that info to be included on recipes soon!
Perfect replacement for the frozen pizza! And much healthier. My kids will love this. Thanks!
Dude, pizza pockets are like my favorite thing. . love how easy these are!!! totally going to try this!
This has “Superbowl appetizer” written all over it! Yum! :)
Found this under school lunches. How well do they last and in what container do you pack it that has worked well by lunchtime for kiddos?
I love Bentgo lunch boxes! I wrap these in foil and stick it in the insulated lunch box and it works out great.
Can you freeze? If so how?
Hi Su! I wouldn’t recommend freezing these, as they really are best served warm.
These are adorable! The flavor combination is perfect for my meat-loving boyfriend. He would go nuts over these! As for me, I would definitely whip up a veggie version. I love how light and flaky the crust is too!
These look so good! We have pizza once a week. Having pizza pockets would be a great way to change it up a bit.
Looks so good! Pepperoni, chicken and Parmesan it really sounds delicious!