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Crispy 5-Ingredient Mini Pizza Lunchbox Pockets

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These crispy mini pizza lunchbox pockets are quick, easy, and perfect for kids’ lunches or grab-and-go snacks. Made with just five simple ingredients, they deliver a crunchy crust with gooey cheese and savory sauce inside.

Ingredients

Scale
  • 1 pound (450g) pizza dough (store-bought or homemade)
  • ½ cup (120 ml) pizza sauce (smooth or chunky)
  • 1 cup (100g) shredded mozzarella cheese (whole milk or part-skim)
  • 20 thin slices pepperoni (or substitute cooked sausage or veggies)
  • 1 tablespoon (15 ml) olive oil for brushing

Instructions

  1. Preheat your oven to 425°F (220°C). Prepare a rimmed baking sheet by spraying or lining with parchment paper.
  2. Lightly flour your surface and roll the pizza dough into a rectangle about ¼ inch (6 mm) thick. Let rest if dough resists stretching.
  3. Cut the dough into roughly 4×4 inch (10×10 cm) squares.
  4. On half of the squares, spread about 1 teaspoon (5 ml) of pizza sauce, leaving a small border around the edges.
  5. Sprinkle about 1 tablespoon (15g) shredded mozzarella on top of the sauce, then place 2-3 pepperoni slices evenly over the cheese.
  6. Place the plain dough squares over the topped ones. Press around the edges with your fingers, then crimp with a fork to seal fully.
  7. Brush each pocket lightly and evenly with olive oil.
  8. Bake for 12-15 minutes until edges are golden brown and cheese is bubbling inside.
  9. Cool slightly for 5 minutes before serving to avoid burns.

Notes

Do not overload the filling to avoid soggy pockets or leaks. Crimp edges firmly to seal. Brush olive oil evenly for crispiness without greasiness. Use a hot oven for best crisp crust. Optional: use a pizza stone or cast iron skillet for extra crunch. Assemble ahead and refrigerate or freeze before baking; add extra bake time if chilled or frozen.

Nutrition

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