Pizza Pockets

Pizza Pockets Dish Guide

Five in 25

Serves 4

Five Ingredients

1 roll of pizza dough

Pizza sauce

Pepperoni

Mozzarella cheese

Italian seasoning

Roll the pizza dough out on a board and roll into ¼ thickness. Cut into 4 or 6 rectangles depending on desired size. Lay down a layer of cheese, followed by a couple dollops of sauce on half of each dough piece, leaving a little exposed dough around the edge. Season with Italian seasoning and lay down a few pepperoni. Add a little more cheese and fold the empty half of the dough over the filling, lining up the three edges. Use the tines of a fork to crimp the edges tightly and cut a slit in the center of each pocket to allow steam to escape.

Optionally brush with olive oil and shake on some more Italian seasoning.

Bake at 425F for 15-20 minutes or until golden brown and fully cooked. (400F if using convection).

Serve immediately along with a side salad or fresh vegetable.

Obviously this is mostly just a technique video and you can change up the fillings and size of the pockets to your desire. Once cooked, pockets can be cooled and sealed tightly in plastic wrap and frozen. Reheat for a few minutes in the microwave or about 15 minutes in an oven.