Recipe courtesy of Pillsbury Company
39 min
25 min
4 pockets


  • 1 (8-ounce) can Pillsbury(R) refrigerated crescent dinner rolls
  • 1/4 cup pizza sauce
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup sliced pepperoni (24 slices)
  • 1 teaspoon grated Parmesan cheese


Heat the oven to 375 degrees F. Unroll the dough on a cookie sheet and separate into 4 even rectangles. Press each rectangle into a 5 by 5-inch square, firmly pressing perforations to seal.

Spread 1 tablespoon pizza sauce on 1/2 of each rectangle to within 1-inch of edge. Sprinkle each with 3 tablespoons cheese and top with 6 slices pepperoni. Fold the dough diagonally over the filling. Firmly press the edges of the dough with a fork to seal. Sprinkle the triangles with grated Parmesan cheese. With a fork, prick the top of each pocket to allow steam to escape. 

Bake 13 to 15 minutes or until deep golden brown. Serve warm.



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