Portable Pizza Pockets
Ready In: 35 mins
Serves: 6
Yields: 6 pockets
Ingredients
- 1⁄4 cup cornmeal
- 1 cup mozzarella cheese, shredded
- 1 cup cherry tomatoes, cut in quarters
- 1⁄4 cup pepperoni, sliced and diced
- 1⁄4 cup green pepper, chopped
- 1⁄3 cup parmesan cheese
- 1⁄2 teaspoon dried oregano
- 1⁄2 cup pizza sauce
- 1⁄4 teaspoon black pepper
- 1 -1 1⁄2 lb pizza dough (store bought)
Directions
- Preheat oven to 425°F Grease 1 or 2 baking sheets, then sprinkle with cornmeal.
- In a bowl, toss together the mozzarella, tomatoes, pepperoni, green pepper, parmesan, pizza sauce, oregano and pepper. Set aside.
- Divide the pizza dough into 6 equal pieces and roll each piece into a ball. Roll each into 6 inch circle, on floured surface.
- Spoon some of the filling into the middle of the circle, wet the edges slightly with water and fold over into a half-moon shape. Press the edges very firmly to seal all the way around, with a fork. Don't add too much filling or they will leak. Repeat with the remaining dough and filling.
- Place 3 pockets on each baking sheet, they need room to expand. Then with a sharp knife, cut 2 or 3 small slits in the top to allow steam to escape.
- Place in the oven and bake for 15-20 minutes, or until lightly browned. Let cool slightly before serving. Can be wrapped in foil for an on the go meal.
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