Sourdough Pepperoni Pizza Hot Pockets
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These Sourdough Pepperoni Pizza Hot Pockets are made with a buttery, flaky sourdough discard pastry crust and stuffed with layers of mozzarella cheese, pepperoni, and marinara sauce for the ultimate homemade pizza pocket. They’re easy to make, freezer-friendly, and perfect for quick lunches, easy dinners, or a satisfying snack the whole family will love.
When we had our third baby, my husband and I survived on Hot Pockets those first couple of sleep-deprived weeks. It was 2020, and we couldn’t have any visitors, so it felt like survival mode (it was survival mode).
Those Hot Pockets helped us get through a beautiful and busy time, but do you know what’s even better? Completely made-from-scratch sourdough discard Hot Pockets! Far fewer ingredients, a crispy, buttery, and flaky crust, and it’s packed with marinara sauce, pepperoni, and gooey mozzarella cheese.
Your family will love this one–our kiddos devoured them!
Why You’ll Love These Sourdough Hot Pockets
- Perfect for meal prep. Make a batch ahead of time and freeze them for quick lunches, easy dinners, or after-school snacks.
- A delicious way to use sourdough discard. Put your extra discard to good use in a buttery, flaky pastry that’s every bit as delicious as homemade pie crust.
- Better than store-bought. These homemade pizza hot pockets are packed with real ingredients, gooey mozzarella, pepperoni, and plenty of flavor.
- Customize them – Use ham and cheese instead of pepperoni–add veggies or other favorite pizza toppings. The possibilities are endless!
Looking for more sourdough discard recipes? Check these out!
- sourdough ham, egg, and cheese hand pies
- sourdough discard oatmeal cream pies
- sourdough discard peanut butter brownies
- sourdough discard blueberry crumble loaf
Step-by-Step Instructions
In a large bowl, whisk together the flour, sugar, and salt.
Grate the very cold butter into the bowl using the large holes of a box grater. Toss until the butter is coated in the flour.
Add the sourdough discard and ¼ cup cold water. Mix until the dough starts to come together. If needed, add a little more cold water, 1 tablespoon at a time.
Turn the dough onto a lightly floured surface and gently knead just until it comes together. Press it into a disc, wrap tightly, and refrigerate for at least 30 minutes.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Roll the chilled dough to about ⅛-inch thick. Cut into 3 x 6-inch rectangles.
On one half of each rectangle, sprinkle shredded mozzarella cheese. Add the pepperoni, spoon on about 1 tablespoon of marinara sauce, then top with a little more mozzarella cheese.
Whisk together the egg and heavy cream (or milk).
Brush the edges of the dough with the egg wash. Fold the dough over the filling and press the edges together. Seal with a fork.
Place the hot pockets on the prepared baking sheet and freeze for 20 minutes.
Brush the tops with the egg wash. Cut 3 diagonal slits across the top of each hot pocket, then sprinkle with grated Parmesan cheese and dried parsley.
Bake for about 30 minutes, or until golden brown.
Brush the hot pockets with the melted butter while they’re still warm. Sprinkle with more Parmesan cheese and dried parsley.
Serve warm with extra marinara sauce for dipping.
Tips for the BEST Sourdough Pepperoni Pizza Hot Pockets
- Chill the dough before rolling it out! This ensures that you have a nice, buttery and flaky crust. Chill the dough for at least 30 minutes. It can stay in the fridge up to three days or in the freezer for up to two months!
- You’re going to have to make a choice here. If you want to avoid any of the cheese escaping, you may need to decrease the amount of filling you put in these hot pockets. I’ve put less filling in and resulted in perfectly put-together hot pockets, but I was not pleased with the amount of filling. I decided to fill it more, and though some cheese oozed out, it was worth the delicious amount of filling.
- Make the top rectangle slightly bigger than the bottom one. This will allow you more room to fit the filling in!
- Try to keep the filling as much in the center of the dough rectangle as possible. Again, this helps keep most of it *inside* the hot pocket.
- Don’t skip the freeze before baking! This will help your hot pockets keep their shape and prevent them from flattening out or spreading too much.
Equipment
- Large mixing bowl
- Measuring cups and measuring spoons
- Box grater
- Whisk
- Rolling pin
- Sharp knife or pizza cutter
- Pastry brush
- Fork
- Parchment paper
- Large baking sheet
- Plastic wrap
Storage
Store leftover sourdough pizza hot pockets in an airtight container in the refrigerator for up to 4 days.
To reheat, bake in a 350°F oven or air fryer for 8–10 minutes, or until warmed through and crispy. You can also microwave them for 1–2 minutes, though the crust will be softer.
Make Ahead
These sourdough hot pockets are perfect for making ahead.
Freeze Baked: Let the baked hot pockets cool completely before freezing in an airtight container or freezer bag for up to 3 months. Reheat in a 350°F oven or air fryer until heated through.
Refrigerate: Assemble the hot pockets, cover tightly, and refrigerate for up to 24 hours before baking. When ready to bake, brush with the egg wash, sprinkle with Parmesan and dried parsley, and bake as directed.
Freeze Unbaked: Assemble the hot pockets and freeze them on a parchment-lined baking sheet until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Bake straight from frozen at 350°F, adding 8–10 minutes to the baking time.
Sourdough Pepperoni Pizza Hot Pockets
Ingredients
For the Sourdough Pastry Dough
- 2¼ cups all-purpose flour 270 g
- 2 tablespoons granulated sugar 25 g
- ½ teaspoon salt 3 g
- 16 tablespoons salted butter very cold and grated (226 g)
- ½ cup sourdough discard 120 g
- ¼ cup cold water plus up to an additional ¼ cup if needed (60–120 g)
Filling
- 8 ounces shredded mozzarella cheese 225 g
- 6 ounces pepperoni slices 170 g
- ½ cup marinara sauce 120 g, plus more for serving
Egg Wash
- 1 large egg
- 1 tablespoon heavy cream or milk 15 g
For Finishing
- 1 tablespoon melted salted butter 14 g
- Grated Parmesan cheese for sprinkling
- Dried parsley for sprinkling
Instructions
Prepare the Dough
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Using the large holes of a box grater, grate the very cold butter directly into the flour mixture. Gently toss everything together until the butter is evenly coated.
- Add the sourdough discard and ¼ cup cold water. Stir until the dough begins to come together. If needed, add additional cold water, 1 tablespoon at a time, until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and gently knead just until it comes together. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
Make the Egg Wash
- In a small bowl, whisk together the egg and the heavy cream (or milk). Set aside.
Assemble the Hot Pockets
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough to about ⅛-inch thick and cut into 3 x 6-inch rectangles. You should get about 6 or 7 hot pockets (12-14 rectangles).
- On one half of each rectangle, sprinkle a layer of shredded mozzarella cheese. Top with pepperoni slices, spoon on about 1 tablespoon of marinara sauce, then sprinkle a little more mozzarella over the sauce. This helps keep the sauce from soaking into the pastry and creates an extra cheesy filling.
- Brush the edges with the egg wash. Fold the dough over the filling and press the edges together firmly. Crimp with a fork to completely seal each hot pocket.
- Transfer to the prepared baking sheet.
Chill
- Place the baking sheet in the freezer for 20 minutes. This helps keep the butter cold, resulting in a flakier crust while preventing the hot pockets from spreading.
Prepare for Baking
- Remove the hot pockets from the freezer.
- Brush the tops generously with the egg wash.
- Using a sharp knife, cut three diagonal slits across the top of each hot pocket to allow steam to escape.
- Sprinkle the tops with grated Parmesan cheese and dried parsley.
Bake
- Bake for about 30 minutes, or until the pastry is golden brown and crisp.
Finish
- While still warm, brush each hot pocket with the melted salted butter. Finish with another generous sprinkle of grated Parmesan cheese and a little more dried parsley.
- Serve warm with extra marinara sauce for dipping.
