Pizza Pockets



  • 1 can (8 oz.) refrigerated crescent dinner rolls
  • 16 slices OSCAR MAYER Pepperoni
  • 1 cup KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
  • 1/3 cup CLASSICO Tomato and Basil Pasta Sauce
  • 2 Tbsp. KRAFT Grated Parmesan Cheese


Prep Time
10 minutes
Cook Time
12 minutes
  1. Heat oven to 375ºF.
  2. Unroll dough into 4 rectangles; press perforations together to seal. Place on lightly floured surface; roll each to 7x5-inch rectangle.
  3. Place 4 pepperoni slices on one short side, 1 inch from edge, of each dough rectangle. Combine shredded cheese and pasta sauce; spread over pepperoni. Fold dough rectangles crosswise in half; firmly press edges together to seal. Transfer to baking sheet. Sprinkle with Parmesan.
  4. Bake 12 min. or until golden brown.