Vegan Cheesy Pepperoni Pizza Pockets
Satisfy your pizza cravings with these irresistible Vegan Cheesy Pepperoni Pizza Pockets—a plant-based twist on a classic comfort food! Featuring flaky, golden vegan puff pastry stuffed with gooey vegan mozzarella, zesty pizza sauce, and savory vegan pepperoni, these handheld delights are bursting with bold flavors in every bite. Enhanced with a herbaceous blend of oregano, basil, and garlic powder, these pockets bake to perfection in under 20 minutes. Perfect for meal prep, game day snacks, or a fun dinner idea, they’re easy to make and completely dairy-free. Serve them warm for maximum cheesy goodness, and get ready to wow your taste buds with this crowd-pleasing delicacy! Keywords: vegan pizza pockets, cheesy vegan recipe, dairy-free pepperoni, quick vegan snack, plant-based comfort food.
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Recipe Information
Ingredients
- 2 sheets vegan puff pastry sheets
- 24 slices vegan pepperoni slices
- 1 cup vegan mozzarella cheese
- 0.5 cup pizza sauce
- 2 tablespoons almond milk
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Thaw puff pastry sheets at room temperature until soft and pliable, about 10-15 minutes.
In a small bowl, mix together the almond milk and olive oil to create a vegan egg wash.
In a separate small bowl, combine the dried oregano, dried basil, garlic powder, salt, and black pepper. Set aside.
Unroll one sheet of puff pastry on a lightly floured surface and gently smooth out any creases.
Cut the puff pastry sheet into 4 equal squares using a sharp knife or a pizza cutter.
Place 1 tablespoon of pizza sauce in the center of each square.
Sprinkle about 2 tablespoons of vegan mozzarella cheese on top of the sauce.
Add 3 vegan pepperoni slices over the cheese.
Sprinkle a pinch of the herb seasoning mixture over the pepperoni.
Brush the edges of the puff pastry squares with the almond milk mixture.
Fold each square over to form a triangle, enclosing the filling.
Use a fork to press down the edges, sealing in the filling securely.
Place the pizza pockets on a baking sheet lined with parchment paper.
Brush the tops of each pocket with the almond milk mixture.
Repeat the process with the remaining sheet of puff pastry.
Bake the pizza pockets in the preheated oven for 16-18 minutes or until golden brown and puffy.
Remove from the oven and let cool slightly before serving.
Enjoy your Vegan Cheesy Pepperoni Pizza Pockets warm!
Nutrition Facts
Calories |
3619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.3 g | 330% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13055 mg | 568% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 11.3 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1886 mg | 145% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 3293 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
