Grilled Pizza Pockets – Friday Night Bite

I am on a grilled pizza roll!

I love the stuff. The kids love the stuff. We just can’t get enough!!

(I’ve got gluten free crust to make for Tyler and then freeze the extras for him to eat for lunch.)

This week’s Friday Night Bite is all about the grilled pizza pockets.

Making your own pizza pockets…then cooking them on the grill.

Make a homemade crust, or use a store bought crust. Whatever suits your fancy.

Add a dollop of pizza or spaghetti sauce. Whatever suits your fancy.

Add a few “toppings”…would these be “inner-ings,” since they are not going on top?!

Add some cheese. Any variety will do. (Mozz and Parm for us…and dairy free for the littles.) Whatever suits your fancy.

Fold and pinch, pinch, pinch.

Place the pizza pockets on the top deck of your grill (if you have one), or on the side part of your grill...away from the direct heat/flame.  Grill for 8-10 minutes, or until the crust has cooked through.

(Warning…if you cook these over the direct heat, the bottom will burn.)

I pinched well. And hard. But they still popped open some as they cooked. But whatever…the important thing is that they were amazing…and there were no leftovers!

(That one kind of looks like it’s smiling at us, huh?!)

(I think it’s pleading with us to not be eaten. It lost it’s case.)

Print This Post

Grilled Pizza Pockets

Yield – 8 pizza pockets, 4 servings

Preparation Time – 30 minutes, hands on time

Cooking Time – 90 minutes in bread machine, 10 minutes on the grill


  • 1 batch homemade crust or store bought crust ($1)
  • 1/4 – 1/2 cup pizza or spaghetti sauce ($.25)
  • Toppings – pepperoni, sausage, olives, green peppers, onions, mushrooms…whatever! ($1.50)
  • 1-2 cups cheese, any variety – recommend mozzarella and Parm or pizza blend ($.67-$1.25)
  • Fresh fruit, as side item ($.50-$1)


  • Divide the crust dough into 8 small balls.  Roll it out on a lightly floured surface.
  • Add a dollop of sauce to each, along with whatever toppings.
  • Sprinkle some cheese on top, then fold the dough over the toppings and pinch the edges together.
  • Grill over indirect heat for 8-10 minutes, or until the dough has cooked through and cheese has melted.
  • Serve Grilled Pizza Pockets along with fresh fruit, or carrot sticks…or whatever else you like!

If you don’t have a grill or are craving these during winter months, then you can absolutely bake these instead.  Just brush a little olive oil onto the outside of the bread before placing on a baking sheet so it doesn’t get stuck. Bake at 350 for 12-15 minutes, or until dough is cooked through.

Cost $3.92 – $5.09

FREE DOWNLOAD! Eight 20-Minute Meal Ideas That Will Help You Survive Chaotic & Busy Weeknights!
Please enter all required fields
Correct invalid entries


  1. Mary says

    We love to do these on the grill, and we use the pizza stone, which gives them a really nice flavor. (You do have to keep the grill low, as you said…we broke the stone the first time.) My tip is to use slices of cheese instead of grated. I found that with grated cheese it ends up kind of melding with the sauce in an orange-ish blob, but with slices the cheese melts into a delicioius cheesy blob that is distinct from the saucy part. Heavenly.

  2. connie says

    I have done a version of this- using the same pizza crust – with apple mixture inside for a handheld pie! You can use canned pie fillings or saute some diced apple with a pat of butter, add some cinnamon and sugar once the apples are soft. I also found that the pies stayed closed better if I dipped my finger in water and moistened the edge of my dough circle well before pushinf it together and pinching… Nummy! I’ve never done any of this on the grill though- I can’t wait to try it!

  3. Amber says

    We don’t have a grill, but I really want to try this recipe. Is there any different way that you could cook it, maybe in the oven?

    • says

      Hey Amber, You could certainly bake them. Just brush a little olive oil onto the outside of the bread before placing on a baking sheet so it doesn’t get stuck. Bake at 350 for 12-15 minutes, or until dough is cooked through.


      • Amber says

        Just finished making these, they were awesome! Plus, I had leftovers that I am going to freeze and take for lunches. :) Thanks for the recipe, Erin!

  4. Dayna says

    I CANNOT WAIT to try these!!!!! Love grilled pizza and have been looking for things to put in freezer for my husband’s lunches.

  5. Lillie says

    I tried this and it turned out amazing! I used biscuits for the crust and shredded cheese sticks for the cheese, with three cheese sauce! I also cooked it on a pan lightly smoothed over with garlic butter! It was high in calories but still very delicious!


Leave a Reply

Your email address will not be published. Required fields are marked *