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.
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Baby Pizza Pockets
Notes
Filling possibilities are endless. Get creative!
Ingredients
- 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)
Instructions
- Preheat oven to 400 degrees.
- Roll out biscuits until they're thin and about 3x wider than they started.
- Place a teaspoon of pasta sauce just left of center of the biscuit leaving enough room for crimping along the edges.
- Place a pepperoni or zucchini on the sauce.
- Place a few shreds of cheese on top and any spices like fresh black pepper, garlic powder, etc.
- Carefully fold the bare side over the ingredients and crimp the edges with a fork to seal it.
- 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.
- Bake for 10-11 minutes.
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16 Comments
I have made this exact same recipe but instead of pepperoni, I use meatballs. SO good.
That would be AWESOME! Definitely doing that in the future!!
What a great idea! And, I love that they are SO easy to make! Thanks for sharing them over on Foodie Friday!! This is going on our menu!
Super easy for a “super” party that may be coming up! 😉
My kids used to love snacks like these when they were young! I love the addition of zucchini to make them a little healthier! Thanks for sharing at The Blogger’s Pit Stop! Roseann from http://www.thisautoimmunelife.com
Gotta fit in the good stuff where ya can! Thanks so much!
Oh, dear, these look amazing. I`m thinking they`re perfect for a lazy Sunday afternoon!
You’re too right!!
perfect for lunch with the kids. Thank you for the recipe and thank you for sharing this past week on our Encouraging Hearts & Home blog hop!
Definitely! You’re very welcome!
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
People love them and they’re so easy to throw together and make it look like you went to a lot more trouble! 😉
These look so yummy!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thank you!
Perfect super bowl finger food! Thank you for sharing it with us on Party in Your PJ’s. Pinned and shared.
Indeed! Thanks for hosting!