Flaky Puff Crust Pizza Turnovers on a baking sheet
A stack of Flaky Puff Crust Pizza Turnovers seen from the side.
Flaky Puff Crust Pizza Turnovers on a baking sheet with herbs seen from above
Flaky Puff Crust Pizza Turnovers on a baking sheet with someone lifting one up

Flaky Puff Crust Pizza Turnovers

Updated on August 17, 2026
5.0 out of 5 stars 1 Review
A headshot of Sarah Jampel
Recipe by
Sarah Jampel
Employee-owner from 2022-2026

These meal-sized pizza turnovers fall in the delicious middle ground between flaky pastry and cheesy calzone. Made with the dough from our Flaky Puff Crust Pizza, they bake up crisp, light, and beautifully layered, thanks to frozen grated butter folded into the dough. Fill these savory turnovers with your favorite combination of cooked vegetables, like sautéed peppers and onions, plus meats like pepperoni or sausage, or set out a variety of fillings and let everyone customize their own.

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Instructions

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  1. Preheat the oven to 475°F with a rack in the center. Line a Crispiest Crust Pizza Pan with parchment. (See “tips,” below for other pan options.) 

  2. On a lightly floured surface, use a rolling pin to roll the dough packet into a large square until it begins to resist (i.e., snaps back). Cover the dough and let it rest for 30 minutes. Meanwhile, make the garlic-basil oil (next step).  

  3. In a small bowl, combine all of the garlic-basil oil ingredients. Now is also a good time to gather and prep your fillings. 

  4. Roll the dough to a 15" square. As you roll, ensure the dough isn’t sticking to the surface by frequently lifting it up and flouring the surface underneath.  

  5. Using a pizza wheel or sharp knife, trim about 1/4" off all sides to make a 14 1/2" square. Cut the square into four quadrants. (If your dough squares get soft or difficult to handle during the next part of the process, transfer them to the refrigerator, stacked on a plate or on a parchment-lined baking sheet, as you work.) 

  6. Working with one square at a time, brush the edges with egg wash. On one half of the square, sprinkle 2 tablespoons (14g) grated mozzarella and 2 tablespoons (14g) fresh mozzarella in a triangular shape, leaving a 1/2" border around the edges. Dollop 4 teaspoons (19g) of the pizza sauce over the cheese, then sprinkle with 1 to 2 teaspoons Parmesan, to taste. Distribute 1/4 cup (15g to 40g) cooked vegetables or meat evenly over the sauce, then drizzle about 1 teaspoon garlic-basil oil over the filling. (Reserve the excess for finishing the turnovers.) 

  7. Cut two slits in the bare side of the dough square (these will form the vents on top of the turnover), then fold it over the fillings diagonally to form a triangle. Use a fork to press and seal the edges, then transfer to the prepared pan. Repeat with the other three squares of dough and the remaining filling.  

  8. Once all of the turnovers have been filled and sealed, brush the surface with egg wash.  

  9. Bake for 12 to 14 minutes, until the turnovers are brown all over, puffed, and you can see layers in the crust along the edges.  

  10. Remove the turnovers from the oven and immediately brush them with more garlic-basil oil and sprinkle with additional Parmesan. Let cool slightly on the baking sheet before transferring to a wire rack to cool for 10 to 15 minutes. Enjoy warm, with pizza sauce and garlic-basil oil for dipping, if desired. 

  11. Store the pizza turnovers, well-wrapped, in the refrigerator for several days. Reheat, unwrapped, in a 350°F oven until warmed through. 

Tips from our Bakers

  • Skip the homemade garlic-basil oil and season the turnovers with Basil Oil and Pizza Seasoning, if desired. 

  • We like the gooeyness that the fresh mozzarella adds, but these turnovers also work well with only low-moisture mozzarella cheese. (Use 1 cup or 113g total.) Avoid using only fresh mozzarella, which can make the turnovers soggy. 

  • To make eight snack-sized turnovers: Prepare the recipe as described through cutting the 14 1/2" square into four quadrants (step 5), then cut each quarter in half to make eight rectangles that are approximately 7 1/4" x 3 1/2" inches. Place 2 tablespoons (14g) grated low-moisture mozzarella cheese, 2 teaspoons pizza sauce, 1/2 teaspoon Parmesan cheese, and a drizzle of garlic-basil oil onto half of the rectangle, then fold the long side over to make a square that’s about 3 1/2". (Skip additional fillings here, as these small pockets can’t accommodate them.) Seal, vent, and bake as directed.  

  • No Crispiest Crust Pizza Pan? The color and material of this pan help the crust achieve all-over color and crispness without the need for a baking steel or stone. If using a different baking sheet, bake your pizza on the lower oven rack (rather than the center); if you have a second rack, move it out of the way to give yourself ample room to maneuver the pizza. Once the pizza is finished baking (step 13), remove the baking sheet from the oven and turn the oven off. Use a long, thin spatula (the Giant Spatula works well here) to remove the pizza from the pan and transfer it to a wire rack or pizza peel. Use the rack or peel to slide the pizza directly onto the lower rack of the turned-off oven for 3 to 5 minutes, until the underside is very crisp and browned in spots. Use tongs or a large spatula to remove the pizza from the oven and slide it onto a cooling rack; proceed with finishing the pizza (step 16).  

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