Homemade Pizza Pockets

• Meat

  • 18 slices Pepperoni
  • 1 cup Sausage, cooked and crumbled

• Produce

  • 1/2 tsp Garlic
  • 1 tbsp Parsley, dried

• Refrigerated

  • 2 Eggland's best eggs

• Condiments

  • 1 14 oz jar Pizza sauce

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tbsp Baking powder
  • 1 tsp Italian seasoning
  • 1/2 tsp Salt

• Dairy

  • 1 cup Butter, salted
  • 3/4 cup Milk
  • 1 1/2 cups Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated

Found on thecountrycook.net

Description

Directions

• Preheat oven to 450f degrees
• Spray two baking sheets with nonstick cooking spray (or line with parchment paper.)
• In a small bowl, whisk together Eggland’s Best eggs, milk and garlic.
• In a separate larger bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.
• Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.
• Stir the egg mixture into the flour mixture.
• Mix until dough comes together into a loose ball.
• To make this easier, use an electric mixture with a dough attachment.
• Dump the dough ball onto a large, floured countertop.
• Knead the dough ten times (turning it over onto itself and turning 90 degrees)
• Add additional flour as necessary to keep it from sticking.
• Using a rolling pin, roll out dough to ½-inch thickness.
• Take a 3-inch biscuit cutter (or similar size glass or bowl), cut out all the dough into circles.
• After cutting out the circles, press them down slightly to make them a bit larger and to make room for fillings.
• Place the crust circles on prepared baking sheets.
• Spoon a tablespoon of pizza sauce onto the middle of the dough circles.
• Then add a tablespoon of shredded cheese, a slice of pepperoni and a tablespoon of crumbled sausage.
• Carefully fold the crust in half and press together the edges.
• Take a fork and go around the edges to make sure they seal closed.
• Bake at 450f degrees for 13-15 minutes until crust is lightly browned.
• Continue until all pizza pockets are made.
• Optional: Brush tops of warm pizza pockets with melted butter and sprinkle with dried parsley.

Nutrition