Flaky puff pastry wrapped around pepperoni, cheese, and a sweet and tangy sauce — Dorothy’s Pizza Pockets are portable and delicious!
** Oven & Air Fryer Methods
The holidays are right around the corner – and sure, I am thinking about them, but I am also hanging on to tailgate season with a tight grip. I mean — it’s got all of my favorite foods! Dips of all sorts, sandwiches big and small, wings and of course … PIZZA. That last one might be my most favorite.
I have zero will power when it comes to pizza, friends. Z-E-R-O.
This post is sponsored by Dorothy Lynch Salad Dressing & Condiment, but my love of their products and my opinions are all my own.
SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO. FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.
Dorothy’s Pizza Pockets are perfect for tailgating and watch parties — they are super simple to make, you can even make them ahead, you can freeze them .. and they are perfectly portable, too!
Here in my home state of Nebraska, where Dorothy Lynch Salad Dressing & Condiment is made, we know it’s not just for salad. It’s sweet and spicy flavor works as a marinade, an addition to all sorts of recipes, and it makes a super dip. We LOVE it on fried chicken, and there is a reason it’s at the condiment station at our games and arenas, dipping pizza in it is fantastic!
What is Dorothy Lynch?
A common misconception about Dorothy Lynch is that it’s “just another French dressing.” Don’t let the color fool ya, it may look like French dressing, but it tastes nothing like it.
Dorothy Lynch has a tomato base, unlike French dressing that is oil based. It has got a thick and creamy texture, and its sweet & spicy flavor is one that everyone will enjoy. To me, it simply tastes homemade. It tastes like home.
It tastes like home because it originated as a homemade dressing. Dorothy Lynch got its start in the 1940s at the Legion Club in St. Paul, Nebraska. Dorothy made her homemade dressing for the restaurant, and people fell in love with it. They even brought in their own bottles to have them filled with her delicious dressing.
These days, the famed dressing is made in a 64,000 square foot plant in Duncan, Nebraska, population 351. Dorothy Lynch Salad Dressing & Condiment is available in Home Style and Light & Lean. Dorothy Lynch contains no MSG, cholesterol, or trans fats and is gluten free.
Dorothy’s Pizza Pockets
Sure — you could walk around with a big dripping piece of cheese pizza, but if you’re anything like me, you’d most likely be wearing it. That’s why these portable pepperoni pizza pockets are so awesome. Well, that and the way they taste.
These pizza pockets aren’t made with pizza crust though. They are made with puff pastry, to add even more deliciousness to them. That buttery seasoned flaky pocket is the perfect home for two kinds of cheese and mini pepperoni. The sauce, however, is a little something different than what you might be used to.
The sauce in these puff pastry pepperoni pizza pockets (say that 5 times really fast…) is made of a combination of marinara and Dorothy Lynch. The Dorothy Lynch gives the sauce a sweet and tangy, somewhat spicy twist that you can’t help but utter the words “yummmmm.” Even with your mouth full.
How do I make Pizza Pockets using Puff Pastry?
Start by rolling a sheet of puff pastry out into a rectangle and cut it into 8 smaller rectangles. Gather your Dorothy Lynch, marinara, two cheese blend of mozzarella and parmesan, pepperoni, an egg, and some Italian seasoning.
Add sauce to the bottom half of each rectangle.
Top with pepperoni and cheese. Then with your egg wash, made of egg, water, and Italian seasoning, brush the edges of each rectangle.
Fold them over and seal them tight.
Using the backside of the tines of a fork, press the open edges together to seal.
Poke holes in the pizza pockets with the ends of a fork to vent.
Brush the outsides with the egg wash and sprinkle with a little bit of herbed garlic salt. At this point you have options. You can bake them, or you can air fry them.
They take WAY less time in the air fryer, but depending on the size of your fryer, you may only be able to make a couple at a time. Which is perfect for when you are pulling them from the freezer for a snack! Both steps are in the recipe card, because it’s nice to have options.
Refrigerating them for about 30 minutes before you bake them helps the puff pastry to puff up more. It tends not to once it gets warm from all of that handling. Look at how gorgeous they are when they are baked!
Serve with extra Dorothy Lynch for dipping!
WHERE DO I GET MY OWN BOTTLE OF DOROTHY LYNCH?
Dorothy Lynch Dressing & Condiment can be purchased at most grocery stores in Nebraska and can be found at select grocery stores west of the Mississippi, including Walmart and Hy-Vee. If you can’t find it there, you can always get your pantry stocked with Dorothy Lynch by shopping Buy Nebraska or Amazon!
^LOVE IT? PIN IT!^
You don’t want to forget where you saw the recipe for Dorothy’s Pizza Pockets! Pin them to your favorite Pinterest board, to find them easily!
Other Dorothy Lynch recipes that are perfect for Tailgating:
I’m starving!! Let’s make some of these cheesy, flaky, sweet & spicy Dorothy Pizza Pockets!
- 1 sheet Puff Pastry
- 1/4 cup Dorothy Lynch Salad Dressing & Condiment (+ more for dipping!)
- 1/4 cup marinara sauce
- 1/2 cup mini pepperoni slices
- 1/2 cup Mozzarella/Parmesan Shredded Cheese
- 1 egg
- 1/2 teaspoon Italian seasoning
- 1 Tablespoon water
- herbed garlic salt (optional)
- Roll defrosted puff pastry sheet out onto a flat surface. Roll into a rectangle that is 14x10".
- Cut in half horizontally, then into fourths vertically, so you have eight even sections of pastry.
- Mix together in a bowl the Dorothy Lynch and the marinara sauce. Place 1/2 Tablespoon of sauce on the bottom have of each section.
- Divide pepperoni pieces into eighths, and place on top of the sauce.
- Divide the cheese into eighths and place it on top of the pepperoni.
- Whisk the egg, Italian seasoning and water together to make an egg wash. Using a pastry brush, brush egg wash around the seams on the inside of all four sides of each section.
- Gently fold the top over to meet the bottom to form your pockets. Using the backside of the tines of a fork, press the edges together so they seal tightly. Poke holes with the tines of the fork into the top of the pocket.
- Place the pockets on a cookie sheet covered in parchment paper. Brush the top of each pocket with the egg wash. Discard egg wash. Place pockets in the refrigerator for 20-30 minutes. (Cooling them helps the puff pastry puff better)
- Preheat oven to 400 degrees Fahrenheit.
- Place pizza pockets in the oven and bake for 15 minutes.
- Serve warm with more Dorothy Lynch for dipping!
To Prepare in an Air Fryer:
Spray the basket of your air fryer with non-stick cooking spray. Place pizza pockets in the basket in a single layer, not touching one another. Cook at 400 degrees Fahrenheit for 6 minutes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 152 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 43mg Sodium: 401mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 6g