Pizza Pockets

Total Time:
31 min
15 min
16 min

4 to 6 servings (makes about 16 pieces)

  • 1 tablespoon olive oil
  • 8 ounces Italian turkey sausage
  • 1 cup tightly-packed arugula (about 1 ounce)
  • 4 ounces cream cheese, room temperature
  • 1/3 cup grated Parmesan, plus 1/4 cup
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
  • All-purpose flour, for rolling out pizza dough
  • 1 egg, beaten (for egg wash)
  • 1 1/2 cups marinara sauce, store-bought or homemade

Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

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4.6 82
That prep time of "15 minutes" was way off for me and I'm a long-time baker!!!  Mine also stuck to the parchment paper so have some more time to invest before eating them.  Next time will use non-stick aluminum foil!!!! item not reviewed by moderator and published
I really liked the filling. I used mild Italian sausage and frozen spinach because I can never find arugula. I also used Pillsbury crescent rolls and just made 4 large "calzones." My boys loved them and just dipped them in jarred spaghetti sauce. To make these gluten free for me, I just put some sauce and some of the filling on a GF crust I had made and frozen. Next time, I'll probably make a fresh GF crust and shape them into pockets for myself. I may add more veggies just for more flavor and nutrition. item not reviewed by moderator and published
I made these for a Superbowl Sunday appetizer. They were devoured!! Although they didn't come out perfectly shaped, everyone loved the taste. The crust came out crispy, and the filling was perfect. The hardest part for me was trying to make them evenly shaped, that obviously didn't happen, but no one seemed to mind. As always, great recipe Giada! item not reviewed by moderator and published
Wow this was somewhat easy. In the end, they were yummy. It did take me longer to prep. I couldn't get arugula, so i just added a mix of salad greens. Added spices, sage, chili pepper flakes, but not to make it hot. Used the pizza dough from the can, Pilsbury's. Worked out okay. Just cut into 16 pieces and rolled out. Crimped with fork, as i thought by hand they might open. This reminds me of making peroghies...which turned out to be the size of pizza pops. Got a few that were slightly larger, but those are for people with bigger appetites,eh. Baked them for 20 minutes...a nice golden colour. And they poofed up nicely...When you bite into one, there is a crunch...which I like. It is not soggy. The insides are smooth, the turkey sausage was crumbled as it cooked. Ate without a sauce but would be good with one of your choice. My fave sauce is ceasar dressing, for the dipping. I would make these again. item not reviewed by moderator and published
I didn't use pizza dough. I bought wonton wrappers. So easy when you don't have the time . item not reviewed by moderator and published
These pizza pockets were SO good, I didn't have any leftovers! I made my own dough using Bobby Flay's pizza dough recipe and my own marinara sauce using Giada's recipe. I also used Italian Chicken Sausage because Turkey Sausage was no where to be found, and it came out great. The filing is VERY easy to make and the pockets bake very quickly. Would make for a great appetizer or snack. item not reviewed by moderator and published
So much time and energy put into this, and the dough turned out tough and hard. I was pretty disappointed. However, the filling tasted great and saved the pizza bite from becoming a complete disaster. item not reviewed by moderator and published
I have made these several times and will be again soon. Never did use the pizza dough, I used TJ crescent rolls.Don't think it really matters what pastry type you use. Every time these are such a hit. Easy and they taste like you slaved over them! Thx Giada!! item not reviewed by moderator and published
Love these things! So forgiving too! I have made them with breakfast sausages, reg Italian sausage, and -my personal favorite-Spicy Italian sausage. I had trouble with the cutting of the dough, so I used my large biscuit cutter and they look like cute in that shape. Probably smaller than she intended, but they still fly off the plate! Thanks again for a great recipe Giada! item not reviewed by moderator and published
It was ok. Like other reviewers said, the dough is tough to work with, and it took me a few tries to get the pockets shaped properly. I also substituted spinach for the arugula. Additionally, I think parmesan is a much too salty cheese for a pizza pocket, and if I make it again, I will substitute mozzarella. item not reviewed by moderator and published

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