Pizza Hand Pies (pizza poptarts)

  • Author: The Kitchen Whisperer

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  • 1 Best Pizza Dough
  • 2 cups pizza sauce
  • 1 1/2 cups shredded mozzarella
  • 1 1/2 cups shredded provolone
  • 1 egg
  • 1 tablespoon water
  • Pizza toppings – pepperoni, bacon, mushroom, sausage, etc…
  • 12 teaspoon oregano
  • 23 teaspoon corn meal for dusting


  1. Make the pizza dough per these instructions.
  2. When ready to bake, preheat the oven to 450F, rack in the middle.
  3. Line a large baking pan with parchment, lightly spray and sprinkle lightly with cornmeal.
  4. Set the pan aside.
  5. Lightly flour your surface and roll out your pizza dough to an 18”x12” rectangle. You want the dough to be about a 1/4” thick.
  6. Using your pizza cutter lengthwise, make a cut every 3” giving you 6 3” wide strips.
  7. Take your pizza cutter again and cut each strip in half (at the 6” mark) giving you 12 squares.
  8. Place 6 rectangles onto your parchment paper leaving 1” space in between. If need be use 2 trays. These are your bottoms, the rest are the tops.
  9. In a small bowl beat together the egg and water.
  10. In another bowl, mix together the 2 cheeses.
  11. Using a small pastry brush, brush the edges (about 1/2”) of the dough rectangles on your sheet with the egg wash.
  12. Place about 2-3 tablespoon of the cheese mixture in the middle of the rectangle and slowly spread out. You want to keep all of the toppings and sauce about 1/2” from the edge of the dough.
  13. Add any toppings (remember LESS IS MORE!).
  14. Top with 1-2 tablespoon of pizza sauce.
  15. Taking one of your tops, place it on top of your filled bottom.
  16. Use the tips of your fingers and gently press the edges together all the way around.
  17. Using a fork (it may help to dip it in flour to prevent sticking), crimp the edges all the way around the rectangle sealing it.
  18. Repeat this until 6 hand pies are made.
  19. Take your pastry brush, dip it back in the egg mixture and brush over the entire hand pie especially the edges.
  20. Take a toothpick and poke 6 holes just in the top of the dough to help allow the air to escape.
  21. Sprinkle the tops with a pinch of oregano.
  22. Bake for 8-12 minutes or until the dough is golden brown and feels firm to the touch.
  23. Remove from the oven and allow to cool for a minute before eating as the fillings will be super-hot


To reheat I popped mine into the toaster oven and toasted it for 3-4 minutes. They came out perfectly! Be sure though that when you toast them that they are all sealed around the edges. The ones that are not, I would put on a pan and heat up in the oven at 400F for 5-10 minutes.

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