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Preheat oven to 425 F.
Roll out pizza dough until it is about ¼ inch thick. Cut into rectangles that will easily fold over. On one half of the rectangle, spread a bit of sauce, cheese and toppings, leaving space around the edges for the dough to touch together. NOTE: you only want about 1 tbsp per topping (eg 1 tbsp mushrooms, 1 tbsp green pepper, etc.)
Seal all edges, using a bit of water if necessary. Bake on a parchment lined baking sheet for 20 minutes until dough is crisp and golden. Wait 5 minutes before eating - they will be hot!
TO FREEZE: You can also freeze pizza pockets for up to 3 months. If freezing, make sure to freeze them after you have baked them in separate freezer bags, and then microwave for 1-2 minutes to thaw. Place paper towel over pizza pocket and then microwave another 1-2 min to completely heat through. You can also freeze raw, then bake for 30-40 minutes from frozen for fresh pizza pockets.