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Easy Venison Pepperoni Pizza Pockets

Easy venison pepperoni pizza pockets filled with ground venison, mozzarella cheese, pepperoni and pizza sauce in flaky puff pastry

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Turn ground venison into an easy family favorite! These Venison Pepperoni Pizza Pockets are filled with seasoned venison, mozzarella, pepperoni, and pizza sauce inside golden, flaky puff pastry. They’re freezer-friendly and perfect for hunting season, lunch, dinner, or hunting camp.

Ingredients

Scale

Venison

  • 1 lb ground venison
  • 2 tsp Italian seasoning
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1 tsp salt
  • ¾ tsp black pepper
  • 1 tbsp water, optional

Pizza Pockets

  • 3 sheets puff pastry, thawed but chilled
  • ¾ cup pizza sauce
  • 1½ cups shredded mozzarella
  • ½¾ cup mini pepperoni
  • 1 egg, beaten

For Serving

  • Ranch dressing or warm pizza sauce, optional

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Cook ground venison in a skillet over medium heat until browned and cooked through. Add Italian seasoning, garlic powder, onion powder, salt, and pepper. Add 1 tablespoon water if needed to keep the venison moist.
  3. Allow venison to cool slightly.
  4. Lightly roll each puff pastry sheet and cut each into three equal rectangles.
  5. Add venison to one half of each pastry rectangle, leaving a border around the edges.
  6. Top with pizza sauce, mozzarella, and mini pepperoni. Do not overfill.
  7. Fold the pastry over the filling and press the edges together. Crimp with a fork to seal.
  8. Brush each pizza pocket with beaten egg.
  9. Bake for 15–18 minutes, until golden brown and flaky.
  10. Cool for about 5 minutes and serve with ranch or warm pizza sauce.

Notes

Freezer Instructions

  • Freeze assembled, unbaked pizza pockets on a baking sheet until solid. Transfer to a freezer-safe container or bag and freeze for up to 2 months.
  • Bake directly from frozen at 400°F for 20–22 minutes.

Air Fryer Instructions

  • Air fry frozen pizza pockets at 370°F for 9–11 minutes, or until golden brown and heated through.

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