Spicy pepperoni tortilla pockets are a 15-minute toasted snack filled with marinara, Calabrian chili peppers, pepperoni, banana peppers, and mozzarella, finished with a hot honey drizzle for a perfect sweet and spicy bite.
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Prices vary by store
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Take a large flour tortilla and make a single cut from the center to the outer edge.
Imagine the tortilla is divided into four quadrants. In the first quadrant, spread about 1 tablespoon of marinara sauce and mix in some chopped Calabrian chili peppers for spice.
In the second quadrant, layer several slices of turkey pepperoni.
Fold the sauce quadrant over the pepperoni quadrant.
On the third quadrant, add sliced banana peppers and a sprinkle of shredded mozzarella cheese.
Spread another tablespoon of marinara sauce over the top of the folded section.
Fold the layered section over the cheese and banana peppers, then fold one last time to create a triangular pocket.
Carefully place the folded tortilla pockets into a toaster.
Toast until the tortilla is golden brown and crispy, and the cheese has melted.
Remove from the toaster, place on a plate, and drizzle with hot honey before serving.
Store cooled pockets in an airtight container in the refrigerator for up to 2 days; reheat in a skillet over medium heat for 1–2 minutes per side.
Assemble the pockets up to 2 hours ahead and refrigerate, then toast just before serving. Do not drizzle hot honey until ready to eat.
Use red pepper flakes (1/2 tsp), sliced jalapeños, or sriracha for similar heat and flavor.
Use large, fresh flour tortillas and don't overfill. Fill only to 1/4 inch from edges and press gently when sealing.
Yes, regular pepperoni works well; you may want to use fewer slices (12-14) as it's fattier and can make the pocket greasy.
Bake on a lined sheet at 400°F for 6–8 minutes until edges are golden and cheese melts, checking halfway through.
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