Homemade Sourdough Pizza Pockets

Name: Homemade Sourdough Pizza Pockets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 batch sourdough pizza dough (prepared and risen); 1/2 cup pizza sauce; 2 cups shredded mozzarella cheese; 1 cup pepperoni slices; 2 tablespoons melted butter; 1 teaspoon garlic paste; 1/4 cup grated parmesan cheese; Fresh basil for garnish

These crispy sourdough pizza pockets are a fantastic way to use up your discard for a delicious lunch or quick snack.

By Enzo81 Kitchen· Italian· October 27, 2026

enzo81.xyz

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

If you love pizza night but want something handheld and fun, these sourdough pockets are the perfect solution. They feature a chewy, tangy crust made from sourdough discard that holds up beautifully to all your favorite fillings, resulting in a crispy exterior that beats anything from the grocery store freezer.

I find these are perfect for when you have extra starter on hand and need a quick meal. Just make sure your fillings are at room temperature before you seal the dough, as this helps prevent the pockets from bursting while they bake in the oven.

Ingredients

1 batch sourdough pizza dough (prepared and risen)
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
1 cup pepperoni slices
2 tablespoons melted butter
1 teaspoon garlic paste
1/4 cup grated parmesan cheese
Fresh basil for garnish

8Instructions

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Divide your prepared pizza dough into equal balls and roll each one out into a small circle or rectangle on a floured surface.
3
Place a spoonful of pizza sauce in the center of each piece of dough, being careful not to overfill.
4
Top the sauce with a handful of shredded mozzarella and a few slices of pepperoni.
5
Fold the dough over the filling and press the edges firmly with a fork to create a tight seal.
6
Arrange the pockets on your baking sheet and bake for 15 to 20 minutes until they are golden brown.
7
While the pockets are hot, whisk together the melted butter and garlic paste, then brush the mixture over the top of the crust.
8
Sprinkle with grated parmesan cheese and fresh basil before serving warm.

Tips

Store any leftovers in an airtight container in the fridge for up to 4 days. To freeze, wrap each pocket individually in plastic wrap and place them in a freezer bag for up to 2 months. When you are ready to eat, just reheat them in a 350°F oven for about 10 to 15 minutes.

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