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Back-to-School Breakfast Pizza Pockets

Back-to-School Breakfast Pizza Pockets

Breakfast Pizza Pockets are an easy breakfast option everyone will love!

grocery Prep: 20min
timer Cook: 30min
restaurant 4 servings

Ingredients

2 sheets frozen pie dough, thawed
3 eggs, divided
Pinch each salt and pepper
1 tbsp butter
1/4 cup pizza sauce
16 pepperoni slices
1/4 cup shredded mozzarella cheese
1/2 cup ranch dressing

Directions

  • PREHEAT oven to 350°F.
  • UNROLL pie crusts. Cut four 4-inch squares from each round of pastry to make a total of 8 squares.
  • WHISK together 2 eggs, salt and pepper. Heat butter in large nonstick skillet set over medium heat; cook eggs for 3 to 5 minutes or until set and soft curds form. Let cool slightly.
  • SPREAD pizza sauce over half of the pastry squares; top with pepperoni, mozzarella and scrambled eggs. Whisk remaining egg with 1 tsp cold water; brush edges of rectangles with some of the beaten egg. Top with remaining pastry squares and press edges to seal with tines of fork. Brush tops with beaten egg.
  • PLACE pockets on parchment paper–lined baking sheet. Bake for 25 to 30 minutes or until golden brown and crisp. Serve with ranch dressing for dipping.

Notes

For a vegetarian option, omit pepperoni and substitute sliced mushrooms, chopped tomatoes or chopped peppers.

Make-ahead: Pizza pockets can be refrigerated or frozen, then reheated in toaster oven.