Pizza Pops

Great for snacks and school lunches. Freeze and reheat in microwave. Passed on from a friend who originally got it from the Canadian Living website. I find I never can get as much filling into each pocket as the recipe says, so I just fill with an amount that makes the pizza pop easy to seal. This recipe is actually triple the original - but I find if you're going to start, make a lot and freeze some. Baking time is per batch of eight.

• Ready In: 1 hr 15 mins
• Serves: 24
• Yields: 24 pizza pops

Ingredients

• 6  tablespoons buttermilk

• Crust

• 3  teaspoons active dry yeast
• 5  cups flour
• 3  tablespoons sugar
• 3  teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 1 1⁄2 teaspoons salt
• 6  tablespoons butter
• 2 1⁄4 cups buttermilk

• Pizza filling

• 3⁄4 lb lean ground beef
• 1  cup  pizza sauce
• 1  teaspoon oregano
• 1⁄2 teaspoon pepper
• 1  pinch salt
• 1  cup  shredded mozzarella cheese

Directions

1. Pizza filling: In nonstick skillet, brown ground beef over med. heat until no pinkness remains. Drain off fat; stir in pizza sauce, oregano, pepper and salt. Let cool.
2. Crust: Combine yeast with 2 Tbsp warm water, 1 tsp sugar, let stand for 10 minutes. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly. Stir in yeast mixture and buttermilk. On floured surface, knead just until dough holds together; divide into 3 portions, then divide each into eight balls. Roll out each piece into 6 inch circle.
3. Place 2 heaping tbsp of filling on half of each circle of dough. Sprinkle 2 tbsp of mozzarella over each mound of filling. Moisten edges of dough with water; fold dough over to make half-moon shapes, sealing edges firmly with fork or fluting edges decoratively. Brush tops with buttermilk. Place on ungreased baking sheet; bake in 350 F oven for about 15 to 20 minutes or until golden brown.