Homemade Pizza Pockets on The Blackstone Griddle

Homemade pizza pockets on the Blackstone Griddle are about to save dinner on one of those nights when everyone is hungry and you just need something fast that the whole family will actually eat. Crispy golden puff pastry stuffed with gooey mozzarella, marinara, and pepperoni, what's not to love? And the best part is you're making them right on the griddle, which means less mess and fewer dishes.

I came up with these on a busy weeknight when I wanted something fun and homemade but did not have the energy for anything complicated. Pizza is always a win in our house, so I figured why not stuff all those flavors inside puff pastry and throw it on the griddle? The result was even better than I expected, golden, flaky pockets with that perfect cheesy pull inside. My guys cleaned the whole plate in about five minutes flat. Anybody else?!

If you love making pizza-inspired stuff on the griddle, you have to check out my Chicken Parmesan on the Blackstone, it has that same pizza-night energy with the most amazing crispy chicken. These pizza pockets have that same crowd-pleaser vibe and are just as easy to pull off.

Ingredients You Need

• Puff pastry - Two sheets from the freezer aisle. Make sure they are thawed before you start so they roll out without cracking.
• Marinara sauce - Use your favorite jarred sauce or try my homemade rustic tomato sauce if you want to take it up a notch.
• Mozzarella cheese - Shredded works great here and melts evenly inside the pockets.
• Pepperoni - Classic and delicious. You can also swap in other toppings your family loves.
• Butter and Italian seasoning - This gets brushed on at the end and makes the outside golden, herby, and so good.

How to Make Griddle Pizza Pockets

Step 1: Preheat your griddle to low heat.

Gently roll out each sheet of puff pastry and cut each sheet into 3 rectangles. You will have 6 total.

Step 2: On half of each rectangle add 2 tablespoons of marinara sauce, 2 tablespoons of mozzarella cheese, and 6 slices of pepperoni. Leave about a ¼ inch border around the edges - this is important for sealing.

Step 3: Fold the other half of the puff pastry over the filling to create a sandwich. Press a fork around all the edges to seal them tight.

Step 4: Place the pizza pockets onto the griddle and cover with a basting dome. You may need to work in batches depending on the size of your dome.

Cook covered on low for 12-15 minutes, flipping every 2 minutes. Flipping often is what keeps the pastry from burning and helps it cook evenly all the way through.

Step 5: During the last few minutes of cooking, mix together the melted butter and Italian seasoning.

Step 6: Brush the butter mixture onto the pockets and enjoy hot off the griddle!

Tips for the Best Pizza Pockets

Don't skip the low heat. This is the most important thing. Puff pastry needs time to cook through without burning the outside. Low and slow is the way to go here.

Flip every 2 minutes. It sounds like a lot but it is what makes these come out perfectly golden on both sides without any burnt spots.

Leave that border. When you add your filling, make sure to leave that ¼ inch edge all the way around. This gives the fork seal something to actually hold onto so the cheese doesn't escape.

Don't overfill. It's tempting to pile on the toppings but less is more here. Too much filling makes it hard to seal and things get messy fast.

Basting dome is your best friend. The dome traps heat and helps the pastry puff up and cook all the way through. If you don't have one, it is totally worth getting one.

Thaw your puff pastry completely. If it's still stiff or cracked it won't fold or seal properly. Give it time on the counter before you start.

Can I Change Up the Fillings?

Absolutely! These are so easy to customize. Here are some ideas:

• Ham and cheese - a simple crowd pleaser for kids
• Sausage and mozzarella
• Veggie style with mushrooms, olives, and bell pepper
• Add a little red pepper flake if you like some heat

You can also swap out the marinara for a white sauce or even pesto. My creamy pesto chicken pasta uses a pesto base that would be amazing inside these!

Pizza Pocket FAQs

Can I make these in the oven instead of on the griddle? Yes! Bake at 400°F for about 18-20 minutes until the pastry is golden and puffed. Brush with the butter mixture in the last 5 minutes of baking.

Do I have to use pepperoni? Nope! Any pizza topping you love works here. Just make sure not to overfill them.

Can I make these ahead of time? You can assemble the pockets ahead of time and keep them in the fridge for a few hours before cooking.

What if I don't have a basting dome? You can try covering them loosely with a piece of foil on the griddle. It won't be quite as effective but it will still help trap some heat.

Storage

These are honestly best fresh off the griddle when the pastry is at its crispiest. But if you have leftovers, store them in an airtight container in the fridge for up to 3 days.

To reheat, pop them in the air fryer at 350°F for about 5 minutes or back on the griddle on low until warmed through. Skip the microwave - it makes the pastry soft and sad.

Desserts to Serve with Pizza Pockets