Keto Supreme Pizza Sausage Pie Pockets
Handheld pizza pockets filled with seasoned Italian sausage, bell peppers, mushrooms, and melted mozzarella cheese wrapped in buttery pie crust. These portable treats combine classic supreme pizza flavors in a crispy, golden pastry that's perfect for lunch boxes, game day snacking, or casual dinners. The flaky Pillsbury crust creates an ideal vessel for the savory filling, while the Parmesan and Italian seasoning topping adds extra flavor depth that sets these apart from typical pizza rolls.
Ingredients
- 1 tablespoon vegetable oil
- ½ lb bulk Italian sausageground turkey1:1low-fat
Use seasoned ground turkey or add Italian seasoning
- ¼ cup green bell pepper, diced
- ¼ cup onion, diced
- ¼ cup white mushrooms, diced
- 2 cloves garlic, finely chopped
- ⅛ teaspoon crushed red pepper flakes
- ¼ cup pizza sauce
- 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count), softened as directed on boxhomemade pie dough1:1homemade
Make from scratch using flour, butter, and water
- 1 cup mozzarella cheese, shredded (4 oz)
- 1 tablespoon butter, melted
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon Italian seasoning
Instructions
- 1
Heat oven to 425°F
- 2
Heat oil in 10-inch nonstick skillet over medium heat
- 3
Cook sausage 5 to 7 minutes, stirring occasionally, until no longer pink
- 4
Transfer sausage to small bowl using slotted spoon
- 5
Add bell pepper, onion and mushrooms to skillet drippings
- 6
Cook vegetables 3 to 5 minutes, stirring frequently, until softened and browned
- 7
Stir in garlic and pepper flakes, then remove from heat
- 8
Stir in pizza sauce and cooked sausage
- 9
Unroll pie crusts on work surface
- 10
Cut each crust into 4 wedge-shaped pieces
- 11
Spread 2 rounded tablespoons sausage mixture on half of each wedge in triangle shape, leaving 1/2-inch border
- 12
Sprinkle 2 tablespoons mozzarella cheese over filling in each pocket
- 13
Fold unfilled sides of wedges over filling
- 14
Press edges with fork to seal
- 15
Transfer carefully to large ungreased cookie sheet
- 16
Brush with melted butter
- 17
Sprinkle with Parmesan cheese and Italian seasoning
- 18
Bake 13 to 15 minutes or until crust is golden brown
Tips
Use a slotted spoon when transferring sausage to prevent excess grease in the filling, which can make pockets soggy.
Press fork edges firmly to seal pockets completely - any gaps will cause filling to leak during baking.
Let pockets cool for 2-3 minutes before serving as filling will be very hot and can burn.
Good to Know
Refrigerate baked pockets up to 3 days in airtight container. Reheat in 350°F oven for 8-10 minutes.
Assemble pockets up to 4 hours ahead, cover and refrigerate unbaked. Add 2-3 minutes to baking time if chilled.
Serve warm immediately after baking. Provide marinara sauce for dipping if desired.
Common Mistakes
Seal edges completely with fork to avoid filling leakage during baking.
Don't overfill pockets or they will burst open in the oven.
Let sausage drain well to prevent soggy crusts from excess grease.
Substitutions
Dairy-Free Swaps
General Alternatives
Make from scratch using flour, butter, and water
FAQ
Can I freeze these pizza pockets?
Yes, freeze baked pockets up to 3 months. Reheat from frozen in 375°F oven for 15-18 minutes until heated through.
What if I don't have Italian sausage?
Substitute with seasoned ground beef, turkey, or even vegetarian crumbles. Add extra Italian seasoning to boost flavor.
How long do leftovers keep?
Refrigerate baked pockets up to 3 days. Reheat in oven rather than microwave to maintain crispy crust texture.