Preheat oven to 400℉ (200℃) and line a baking tray with parchment paper or a silicone baking mat.
In a small bowl, mix together the tomato sauce, oregano, and garlic powder. Set aside.
Using a rolling pin, roll over a slice of the bread until flat.
Place a half tablespoon of the tomato sauce mixture in the middle of the flattened bread slice. Add Mozzarella cheese on top. Add either a few pieces of chopped pepperoni if making pepperoni pizza pockets or a sprinkle of basil if making Margherita pizza pockets.
Gently fold the bread over the toppings (don’t worry if parts of the bread crack a bit, as you can gently push them back in together with your fingers).
Once folded, use the sandwich sealing tool to push down and turn to seal the edges of the bread to create a pocket. Repeat the steps with the remaining bread slices. Save the leftover bread and bread crusts in a zippered bag in the fridge to use later for keto bread crumbs in keto meatloaf or other keto recipes that call for breadcrumbs.
Place all the pizza pockets on the prepared baking tray. Brush the top of the pizza pockets with melted butter or olive oil and sprinkle with optional Parmesan cheese.
Bake for 8 minutes. Remove from oven and serve.
Notes
Store any leftover cooked pizza pockets in a sealed container in the fridge for up to 4 days and reheat as needed.*All Nutritional Data are Estimates Only Based on the Products I used.*Yield: 6, Sevings:6, Net Carbs Per Pizza Pocket: 2g, Amounts Per PizzaPocket-