Baby Pizza Pockets

These babies came about because I had leftovers.  For some reason, I bought a 4-pack of biscuits at the store for a recipe because, you know, it was on sale.  That can of biscuits mocked me for two months.  Then I had leftover pasta sauce.  You know, the amount that you have left after using a jar for two rounds of spaghetti but not so little to justify throwing it away.  Then I had leftover pepperoni, which I never have because I did some quick cheese cube/pepperoni on toothpick appetizers for a gathering because I’m old school like that.  I also had leftover zucchini from another recipe, about three slices worth.  I decided to kill  four birds with one stone and make these baby pizza pockets!  (No birds were actually killed…I shouldn’t have to put that but yeah.)

These are the perfect after school snack for the kiddos or a great appetizer for game day or any other gathering you can think of.  (Or if you’re feeling it, just make up a batch and split ’em with your honey because some nights apps are about all you’ve got in ya.)  The egg wash let’s them bake up golden brown and you can customize them to be all veggie if you’ve got a non-meat eater in the house.

The video shows you how to bring it all together and what the recipe should look like in different stages.

Sur La Table

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Baby Pizza Pockets
Prep Time:
10 minutes
Cook Time:
11 minutes
Total Time:
21 minutes
  • 1 can of biscuits
  • 1/3 cup pasta sauce of your choice
  • 1/3 cup cheese of your choice (I used a Swiss/gruyere mix as well as Asiago Romano)
  • 6-12 pepperoni
  • Zucchini, about 3 slices then cut into strips
  • Egg plus 1 tbsp water for egg wash
  • Italian seasoning
  • Spices (optional)
  1. Preheat oven to 400 degrees.
  2. Roll out biscuits until they're thin and about 3x wider than they started.
  3. Place a teaspoon of pasta sauce just left of center of the biscuit leaving enough room for crimping along the edges.
  4. Place a pepperoni or zucchini on the sauce.
  5. Place a few shreds of cheese on top and any spices like fresh black pepper, garlic powder, etc.
  6. Carefully fold the bare side over the ingredients and crimp the edges with a fork to seal it.
  7. Place on a cookie sheet and brush the egg wash lightly over the top covering edge to edge and put a sprinkle of Italian seasoning on for garnish.
  8. Bake for 10-11 minutes.

Filling possibilities are endless. Get creative!

Nutrition information
Serving Size: 12 baby pizza pockets

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Written By

I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!


  1. Your Baby Pizza Pockets will be a big hit for the big game day! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen

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