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Pepperoni Pizza Pockets

Pepperoni Pizza Pockets use a Detroit-style muffin-tin method for deeply caramelized cheese edges (frico) and an airy, chewy interior. Each cup has pepperoni embedded in thick dough, finished with a garlic oil sheen and fresh basil.
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Prep Time 45 minutes
Cook Time 20 minutes
rest 20 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough store-bought or homemade
olive oil
  • 1 olive oil for the muffin tin
pizza sauce
  • 1 cup pizza sauce
shredded mozzarella
  • 2 cup shredded mozzarella divided
brick cheese or cheddar
  • 0.5 cup shredded Wisconsin brick cheese or mild cheddar for Detroit-style edges
pepperoni slices
  • 24 pepperoni slices
dried oregano
  • 0.5 tsp dried oregano
garlic-infused olive oil
  • 1 tbsp garlic-infused olive oil for brushing
fresh basil leaves
  • 1 fresh basil leaves after baking

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and shape the dough
  1. Preheat oven to 425°F and oil a 12-cup muffin tin generously so every cup base is coated.
  2. Divide the pizza dough into 12 portions and press each into an oiled cup, going up the sides to form a pocket.
Fill and rest
  1. Add pizza sauce into each cup, then layer in shredded mozzarella, pepperoni slices, and shredded brick cheese, pushing the cheese to the absolute edges.
  2. Let the filled cups rest for 20 min at room temperature so the dough relaxes into the muffin tin shape.
Bake and finish
  1. Bake at 425°F for 18–22 min until the edges are deeply caramelized and crispy, with visible browning around the frico ring.
  2. Immediately brush the hot tops with garlic-infused olive oil, then top with fresh basil leaves.

Notes

Pro tip: oil the muffin tin generously—the oil frying action under the dough is what creates a crispy, Detroit-style bottom. For maximum frico, push the cheese all the way to the edges so it caramelizes into a ring as the cups bake. Store leftovers in the fridge up to 3 days in a sealed container; reheat in the oven or air fryer for best crisping. Freezing: yes, freeze cooled pockets up to 2 months and rewarm in the oven. Dietary swap: use whole-wheat or gluten-free pizza dough (follow package hydration instructions) for a different crust texture.