Vegan Puff Pastry Pizza Pockets
These Vegan Puff Pastry Pizza Pockets are fluffy, crispy little homemade pizza pockets filled with vegan cream cheese, pepperoni and marinara!
Ingredients
- 2 sheets puff pastry thawed
- flour for rolling out puff pastry
- 9 tablespoons marinara plus more for serving
- 4 1/2 tablespoons vegan cream cheese
- 18 vegan pepperoni I used Field Roast
- aquafaba the liquid from a can of chickpeas
- 2 tablespoons vegan butter melted
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Equipment
Instructions
- Thaw the puff pastry according to the package instructions.
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Lay the thawed puff pastry sheets on out on a lightly floured surface and gently roll out to make the sheets slightly larger. Using a knife or a pizza cutter, cut each sheet into 9 sheets. Place 9 sheets on the baking sheet.
- To the center of each square add 1 tablespoon of marinara, 1/2 tablespoon vegan cream cheese and 2 vegan pepperoni. Brush the edges with aquafaba and place a second sheet on top. Dip a fork in the aquafaba and press the edges down to seal the pizza pockets.* Brush the top with more aquafaba and use a knife to cut a small slit in the top. Place in the oven for 20 minutes.
- Meanwhile, combine the vegan butter, garlic powder and oregano in a bowl. Remove the pizza pockets from the oven and brush with the garlic butter. Place back in the oven for 5-10 minutes, depending on how crispy you like them.
- Remove from the oven and serve with warm marinara on the side.
Video
Notes
*This part can get kind of messy. It's ok if a little bit of the marinara spills out. And it's ok if your fork markings aren't perfect. Trust me, they will look much better once they are cooked!
Calories: 365kcal, Carbohydrates: 26g, Protein: 5g, Fat: 27g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 319mg, Potassium: 95mg, Fiber: 2g, Sugar: 1g, Iron: 2mg
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