Mirage Recipe
Prep: 45 mins (+ chilling)
Cook: 25 mins
Serves: 12 pizza pops
Sometimes you find yourself in a moment where a warm, cheesy bite could make your whole day feel a little better. These Homemade Pizza Pockets take everything we love about the classic pepperoni pizza and wraps it in a tender, golden crust. Filled with savoury pizza sauce, melted cheese, and Italian herbs, these handheld treats are bursting with flavour. Each bite delivers the familiar taste of pizza in a fun, portable package that both kids and adults can’t resist.
One of the best things about homemade pizza pockets is how customizable they are. Whether you prefer pepperoni, sausage, vegetables, or extra cheese, you can easily tailor them to suit your family’s tastes. They’re perfect for lunchboxes, quick dinners, game-day snacks, or stocking the freezer for busy days ahead.
For more kid-friendly baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Dough
3 cups
all-purpose flour
1 tbsp
granulated sugar
2 tsp
instant yeast
2 tsp
table salt
4 tbsp
Mirage Margarine, chilled
1 cup
cold water
Filling
1/2 cup
pizza sauce
1 1/2 cups
mozzarella cheese, shredded
3/4 tsp
dried Italian herbs
1 cup
mini pepperoni slices
Topping
2 tsp
Parmesan cheese, freshly grated
1/2 tsp
dried Italian herbs
1 large
egg, beaten with 1 tsp water
Directions
Dough
In a medium bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Add the cold Mirage Margarine and mix until the mixture becomes crumbly.
While still mixing, gradually add the cold water and continue mixing until a cohesive dough forms. The dough will be slightly sticky.
Transfer the dough to a lightly floured surface and divide it in half. Shape each portion into a rough 3”×5” rectangle. Wrap each piece tightly with plastic wrap and refrigerate for 30 minutes.
Assembly and Baking
Preheat your oven to 400°F and line two baking sheets with parchment paper.
Working with one piece of dough at a time, roll it out on a lightly floured surface into a 12”×18” rectangle. Use a 6” round dough cutter to punch out six 6” circles.
Brush the edges of each round of dough lightly with egg wash.
Place 2 teaspoons of pizza sauce in the center of each round, followed by 2 tablespoons mozzarella. Sprinkle with a pinch of Italian herbs and pepperoni.
Fold the dough over to form a semi-circular pizza pop. Press the edges together, then seal them with the tines of a fork. Transfer the pizza pop to the prepared baking sheets. Repeat with the remaining rounds.
In a small bowl, mix together the Parmesan cheese and Italian herbs. Brush the tops of the pizza pockets with egg wash and sprinkle with a small amount of the topping mixture.
Using kitchen scissors or a sharp knife, cut two small slits in the top of each pocket to allow steam to escape.
Bake for 20-25 minutes, or until golden brown.
Remove from the oven and allow to cool slightly before serving.
