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Puff Pastry Pizza Pockets and The Menu

Hello and welcome to Pizza and a Movie! Today I have a fun, dare I say nostalgic, pizza recipe. You may have understood immediately from the post title – Puff Pastry Pizza Pockets. Surely you remember the ubiquity of Hot Pockets in the 1990s. The mouth scalding mozzarella cheese and sauce (no matter how long I let that Hot Pocket cool off, it always burned my mouth), wrapped in a doughy pocket, were a favorite lunch or after school snack. Today, we’re updating them a little with puff pastry dough. The insides will still scald your mouth, so let them cool off. A lot. Here we go!

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Defrost the puff pastry sheets for about an hour, until the pastry is super cold, but not frozen. Meanwhile, preheat the oven to 400 degrees F. I am using one sheet of pastry for four pockets. This is perfect for two people, but if you need more pockets, just double the recipe.

On a lightly floured surface, roll out the puff pastry dough to close up the cracked folds and to get a little more length and width out of the dough. We want to get four strips that are about 3.5-inches on the short side.

Building the Puff Pastry Pizza Pockets

I am using crushed tomatoes straight from the can for the sauce. I like the bright, acidic flavor of the unadorned tomatoes. Use your favorite canned sauce, or go my way and use the crushed tomatoes. Use a spoon to spread a spoon full of sauce on one half of the puff pastry strip. be sure to leave a 1/2-inch border for sealing the pastry pocket. Then sprinkle a little grated mozzarella.

I am making classic Pepperoni Puff Pastry Pizza Pockets, you can make your favorite pizza flavors, just be sure you don’t over fill the pocket. We need them to seal. Lay the pepperoni slices on the cheese, then top with more cheese.

Get a little dish of water and use your finger to moisten the 1/2-inch border (toppings side) of the dough. Then fold the other side of the dough over the toppings. Press, and use the tines of a fork to seal. Transfer the pockets to a parchment-lined sheet tray.

Brush the tops with egg wash. Then use the fork or a knife to poke or slice a few ventilation holes in the top of the dough. Now bake the Puff Pastry Pizza Pockets for about 15-20 minutes, just until the pastry is puffed and golden.

Seriously, let these cool off for longer than you think you need to before biting into one. Transfer the Puff Pastry Pizza Pockets to a serving plate and let’s get to the movie!

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Movie Night: The Menu

We have our Puff Pastry Pizza Pockets ready, and hopefully cooled off enough to eat. I feel like Pizza Pockets are especially appropriate to enjoy while watching this satire of fine dining. Described as a horror-comedy, The Menu is definitely more satire than horror, so don’t be dissuaded by the description. I quite enjoyed this movie. While it could have been darker and more heavy-handed on the critique of both tone deaf wealthy people and vainglorious chefs, I think the dash of humor keeps both camps from taking themselves too seriously. I found Ralph Fiennes’ performance as Chef Julian Slowik especially funny. His deadpan line delivery and timing was spot on.

I quite like Anya Taylor-Joy and she is great in this movie as Margot – whose story gets more interesting as the film progresses. If you have any attachment to, or interest in portrayals of the food service industry, you might find this movie especially entertaining. A few fun facts: the Michelin-starred, San Francisco Chef Dominque Crenn was a consultant for creating the dishes featured in The Menu. David Gelb, the creator of the popular Netflix Series Chef’s Table, is the Second Unit Director (presumably for the food-specific shooting). After a Covid flare-up in the UK scrapped the plans to shoot the film in Scotland, they relocated the shoot to Tybee Island, Georgia – my home away from home!

The Menu is available to watch with a subscription to HBO Max; premium subscriptions to Amazon Prime Video and Hulu, and available to rent or buy on Apple TV, YouTube, Google Play, Redbox and Vudu.

Thank you so much for joining me today for Pizza and a Movie! This was a fun one, I hope you enjoyed it. If you’re looking for more Pizza recipes and movie recommendations, be sure to catch up with the Pizza and a Movie Tab. Have a great weekend, take care and be well. xo Kelly

Key Equipment

Puff Pastry Pizza Pockets

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Dinner, Main Course American
By Kelly Djalali Serves: Makes 4 Pizza Pockets
Prep Time: 10 Minutes Cooking Time: 15-20 Minutes Total Time: ~30 Minutes

Mozzarella cheese, crushed tomatoes and pepperoni enveloped in golden, crisp, flaky and buttery puff pastry. It's Puff Pastry Pizza Pockets!

Ingredients

  • 1 Sheet Prepared Puff Pastry Dough, thawed but still very cold
  • 4 tbsp. Crushed Tomatoes, divided
  • 1/2 cup Grated Mozzarella Cheese, divided
  • Pepperoni
  • 1 Egg, beaten with a splash of water

Instructions

1

Preheat the oven to 400 degrees F.

2

On a lightly floured surface, roll out the puff pastry dough to close up the cracked folds and to get a little more length and width out of the dough. We want to get four strips that are about 3.5-inches on the short side.

3

Use a spoon to spread a spoon full of sauce on one half of the puff pastry strip. be sure to leave a 1/2-inch border for sealing the pastry pocket. Then sprinkle a little grated mozzarella.

4

Lay the pepperoni slices on the cheese, then top with more cheese.

5

Get a little dish of water and use your finger to moisten the 1/2-inch border (toppings side) of the dough. Then fold the other side of the dough over the toppings. Press, and use the tines of a fork to seal. Transfer the pockets to a parchment-lined sheet tray.

6

Brush the tops with egg wash. Then use the fork or a knife to poke or slice a few ventilation holes in the top of the dough. Now bake the Puff Pastry Pizza Pockets for about 15-20 minutes, just until the pastry is puffed and golden.

7

Seriously, let these cool off for longer than you think you need to before biting into one. Transfer the Puff Pastry Pizza Pockets to a serving plate.

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12 Comments

  • Reply
    Monique
    January 20, 2023 at 8:50 am

    I wondered if you had seen The Menu yet. I’ll be interested in your opinion. These “pizza pockets” look great. I saw that ATK rated the rice cooker as their number one pick! We love it and I think of you when we use it. 😉 Have a good weekend!

    • Reply
      Kelly Djalali
      January 20, 2023 at 9:34 am

      Hi Monique, Every time I use my Zojirushi Rice Cooker, I think it’s still the best expensive piece of kitchen equipment I have invested in – I love it!
      I really liked The Menu. Superficially, I like that it pokes fun at both ends of the fine dining world; the chefs and the patrons. But more specifically, I really took heart with the idea that one can fall out of love with a career or activity they loved the most, and how it’s possible to rediscover why they loved it in the first place. Even if it’s as pedestrian as cheeseburger. Lol! Thank you so much for stopping by! xo Kelly

      • Reply
        Monique
        January 20, 2023 at 3:36 pm

        You certainly hit the nail on it’s head with your review. I read that Dominique Crenn was the food and restaurant consultant. It was a dark look at the bougie food scene. We’ve been to several of Thomas Keller’s restaurants and Jose Andres…. Very memorable but not as life altering!

        • Reply
          Kelly Djalali
          January 20, 2023 at 3:46 pm

          I haven’t been to The French Laundry (or T.K’s other restaurants), which is something I wanted to do before moving from California. We did make it to Manresa for dinner and then we visited the bar for drinks and appetizers before moving, I am glad we did since it’s now closed. I have enjoyed the experience of fine dining, usually more so than the food itself.

  • Reply
    Suzanne Smith
    January 20, 2023 at 9:32 am

    These look fun, and yummy. I’ll have to pin this for sure. Thanks, Kelly. My son and one of my sisters told me to see The Menu, so I’ll have to watch it, hearing another recommendation from you. I love Ralph Fiennes.

    • Reply
      Kelly Djalali
      January 20, 2023 at 9:35 am

      Hello Suzanne, I love Ralph Fiennes too! He is great in this movie, I am sure you will enjoy it! Have a great weekend! xo Kelly

  • Reply
    Terry
    January 20, 2023 at 10:45 am

    These look really good, I will make these for the kids I think will love especially as a grab and go.. haven’t seen the menu yet but it sounds good I’ll definitely check it out have a great day ❤️🤗mom

    • Reply
      Kelly Djalali
      January 20, 2023 at 11:48 am

      You’re right, Mom, these will be great for the kids, especially on the go! xo Kelly

  • Reply
    Mari
    January 20, 2023 at 11:32 am

    This sounds like a great pairing. I will definitely watch the movie, and somewhere I have puff pastry that I can eat. The pizzas look as good as the movie sounds. Today has been exciting. I had an early appointment and I always leave home early, because my parents were very punctual people, so we always got where we were going in plenty of time. I ended up being 15 minutes late because traffic was backed up half an hour due to an accident. A tree went down across the highway, and nobody was going anywhere. I need a reward after that, so I’m watching a movie. Happy Fabulous Friday to Kelly, Alex, Terry and the three mischief makers.

    • Reply
      Kelly Djalali
      January 20, 2023 at 11:49 am

      I think you will like this movie, Mari. Do let me know what you think…Have a great weekend! xo Kelly

  • Reply
    Janet Hurlbrink
    January 20, 2023 at 11:45 am

    These look great to make for this weekend’s games. I saw the Menu last weekend. It was great! Love the movie she the whole idea

    • Reply
      Kelly Djalali
      January 20, 2023 at 11:50 am

      Hi Janet, Yes these are a perfect game day snack – good call! So glad you saw The Menu and you liked it too! Have a great weekend! xo Kelly

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