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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    81 Reviews
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    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.
    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!
    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.
    I didn't use pizza dough. I bought wonton wrappers. So easy when you don't have the time .
    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.
    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.
    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!!
    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!
    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.
    I made these today and found that the refrigerated dough was pretty tough to work with. There was no way I was going to make those darling triangles with what came out of the tube. Went for the rectangle instead. I was struggling to get them to seal well so they look a little "rustic" rather than neat and tidy. Whatever, as long as they're all that way, nobody will ever know how it should have looked! I really like the flavors in this but I did find it to be pretty salty. I should have tasted and then salted since I think the sausage had some in it maybe. I'd cut that back a little for next time. I also let the sausage and arugula rest the time it specified and then it was too cool to melt the cream cheese and Parmesan so I had to throw that back on the heat for a bit to get them to combine nicely. I give it a 4 as written and will probably try it again with less salt and maybe some fresh homemade dough instead of Pillsbury.
    Fantastic. I modified this recipe to be vegetarian friendly, using MorningStarFarms "Italian Sausage" instead of turkey. Threw in some lemon zest for good measure too. It's easy and really tasty!!
    Used spinach instead, and let me tell you, people will NOT believe you made these on your own. Encountered some trouble when assembling them and they didn't look beautiful. But forget about that saying "You eat with your eyes", cause baby, I was eating with my mouth and mama liked!!!
    I made these for the first time last night and my family absolutely loved them - thanks for another delicious and easy recipe, Giada! The salt was just right for my family because we do tend to like salt, but if you don't like too much salt my recommendation would be not to add in the 1/2 tsp salt to see if that makes a difference. It was my first time working with pizza dough and I'd have to say that part of the recipe took a while. From start to finish this whole recipe took me about an hour because rolling the dough and shaping the pizza rolls took some time. After doing a few you do get the hang of it though and find out what works for you. Mine were bigger - I made a total of 8 so they were more like small calzones but everything cooked perfectly and tasted great!
    Delicous I love her show too:)
    A wonderfully delicious recipe. I eliminated the sausage and arugula for pepperoni and mozarella cheese. I also eliminated a good bit of the salt. If you know Giada and tried her recipes you know how salty her food is. So when I make her dishes, I eliminate at least half of the salt in her recipes for my taste buds and it always comes out delicious.
    Easy to make, but a little time consuming. Couldn't get the triangle shape so made rectangles, which still worked fine. Took these to a party and everyone loved them. Delicious.
    I am absolutely in love with this recipe. I even made it a little more traditional by substituting pepperoni for the sausage and omitting the arugula. it tastes a little more like a pizza, and my family seems to like it a lot. Everyone is always asking me to make these yummy pizza pockets.
    I found these very delicious! I used spinach instead of arugula but I encourage you to put anything in it, veggies make it taste even better. If you are going to buy Pillbury dough just work with it fast because it dries pretty fast. In conclusion, I can't wait to make them again! very very good!
    Awsome!! The hubby and kids loved it!!! It will be on the menu again here soon.
    I'm sort of obsessed with these. They are really easy and a fun alternative to a traditional homemade pizza. I pretty much followed the recipe exactly, with a few exceptions, however. I used homemade pizza dough and added crispy pancetta, mozzarella, and a few mushrooms to the filling. Even with the pancetta, I didn't find it too salty. But I tend to like things on the saltier side, so I probably would advise to taste the filling and salt it to your preference. I don't think you'll be disappointed if you make these.
    Ok, so I did make some changes so I could test out different combinations. First I followed the recipe exactly but only used half of the sausage, parmesan cheese, and arugula. I then put those ingredients in a pocket. Since I have always had calzones with sauce in the pocket, I decided to put some marinara sauce in with the sausage mixture into the pocket. Then I added some mozzarella, and chopped pepperoni to the original sausage mixture and put that into the dough. And then added some sauce to another one of those as well. Again I'm testing to see which one myself and everyone else likes best. Then I made a sausage mixture without the arugula and put in spinach, mozzarella, cream cheese, pepperoni, and parmesan. And for the last combination, I put in some sauce with that mixture. All of these were delicious and this recipe was fantastic and everyone loved 'em!
    I thought they were very good, although I didn't use any arugula, as I am not a fan of arugula. I also loved changing the dough to make bigger sized pizza pockets. Overall, a very nice dish.
    Crispy outside soft and tasty inside
    Black Pepper does not dissolve in your gut and causes digestive chaos. A little cayenne is a great and easy replacement.
    When I make a recipe for the first time, I generally make it exactly as written- I assume the Chef's know more than I do!- but the comments regarding the saltiness of the recipe led me to leave it out. I'm glad I did- I used jarred marinara, and personally, I thought it was plenty salty with this change. The only thing I did differently from the recipe as written was to make 4 small calzones rather than the bite-sized pockets. I thought this was a really quick, really easy, really good recipe as written- but can see where it could be a jumping-off point to put together other great combinations of ingredients. Give this one a try- I don't think you'll be disappointed at all!!
    I am sorry to say I cannot keep trying Giada's recipes. I loved them in the past. Members of the family are now lactose intolerant.
    I would love for these chef's to include alternate substitutions for cheeses/dairy products for all those with allergies.

    Most chef's are knowledgeable to do this and this amatuer does want to create great meals for her family.
    I followed this recipe exactly. While my husband and step-father LOVED them, my mother and I felt as though the stuffing was a bit too salty. I WILL make these again, but next time I probably won't add the extra salt it calls for. Only reason I gave it four out of five stars
    This was a great Saturday night supper. I made 4 individual calzones and served with a tossed green salad. Big hit with everyone. Thanks Giada.
    This recipe is FABULOUS! I made these last night and they turned out perfect. However, I did not follow the recipe exactly. I ended up cooking some onions and minced garlic with the sausage, adding pepperoni and mushrooms, substituted spinach for arugula, put a little less cream cheese and used a mix of mozzarella and parmesan cheese for the filling and topping. I made my own pizza dough and learned that the pockets come out smoother if you just seal the edges with your fingertips. Since I was making these for dinner and did not want appetizer size pockets, I cut the dough into 8 rectangles rather than 16 smaller rectangles. They cooked perfectly. These pockets are so versatile and easy! I would highly recommend trying this recipe out even if you are not a huge fan of cream cheese.
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