Puff Pastry Pizza Pockets

5 from 4 votes

These puff pastry pizza pockets are completely customizable and make for a crispy, buttery, cheesy family meal!

Prep Time10

Cook Time15

Total Time25

Course: dinner, lunch

Cuisine: American, Italian

Servings: pockets

Preheat the oven to 400 degrees F (204 degrees C).
Unroll a sheet of puff pastry dough on a lightly floured surface.
Use a pizza slicer or knife to slice the dough into 12 equal-sized rectangles. Most puff pastries come folded into 3 rectangles, so I usually use those as a guide for 3 rectangles down and 4 rectangles across. If you would like to make larger-sized pockets, you can slice the puff pastry sheet into 6 rectangles.
Place 6 of the 12 small rectangles onto a parchment paper-lined pan. Pour about 1 tablespoon of sauce into the center of each rectangle.
Sprinkle a few leaves of chopped spinach on top of the sauce on each rectangle.
Sprinkle about 1 tablespoon of cheese on top of the spinach. Top with a few slices of pepperoni and more cheese.
Place the remaining 6 puff pastry rectangles on top of the toppings and pinch down around the perimeter of each pocket. Use a fork to press and seal the edges.
Melt the butter in a bowl and stir in the garlic powder until it is well combined. Brush the garlic butter mixture on top of each pocket.
Bake for 15-20 minutes, or until golden brown.

Do not overfill the puff pastry pockets with cheese and toppings as they will be difficult to close. If some of the fillings start to fall out, try to tuck them back in or remove some of the fillings.
Cutting the puff pastry sheet into 12 rectangles makes 6 small-sized pockets. Use 2 full puff pastry sheets and double the other ingredients to make 12 small-sized pockets.
Make sure that your pastry dough is thawed, but not too soft. If it is too soft, it will be difficult to work with.
You can make your own pizza sauce, but I personally love the jarred Raos brand pizza sauce. It has clean ingredients and tastes great but any brand can be used!