Broccoli, Salami, and Mozzarella Pizza Pockets

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Broccoli, Salami, and Mozzarella Pizza Pockets


  • 1 package refrigerated pizza dough

  • 1 package frozen chopped broccoli, thawed

  • 1 1/2 cups shredded mozzarella

  • 4 ounces thinly sliced Genoa salami, chopped

  • 1 tablespoon melted butter

  • 1/2 teaspoon garlic powder

  • 1 teaspoon Italian seasoning

  • Salt and black pepper to taste

  • Marinara sauce, warmed


1. Preheat oven to 400 degrees. Roll out pizza dough and cut into 8 equal squares.

2. Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.

3. Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Top with mozzarella and salami.

4. Carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down on a lightly greased cookie sheet. Slice a hole in the top of each to vent.

5. Combine melted butter, garlic powder, Italian seasoning, and salt and pepper and brush over tops of pizza pockets.

6. Bake until golden, 15 to 20 minutes. Serve with marinara (or ranch!) for dipping.