Pepperoni Pizza Pockets

• Meat

  • 1 cup Pepperoni

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Marinara sauce

• Bread & Baked Goods

  • 1 9-inch pie crust, homemade or store-bought

• Dairy

  • 1 1/4 cups Mozzarella cheese

Found on dinneratthezoo.com

Description

Directions

• Preheat the oven to 350 degrees.
• Place the pie crust on a lightly floured surface. Roll the crust out into a 12 inch circle. Use a 4 inch cookie cutter to cut out 6 of your desired shapes. Transfer the shapes to a sheet pan lined with a silicon baking mat or parchment paper.
• Sprinkle the cheese evenly over the 6 crust shapes. Top with slices of pepperoni to cover, leaving a small border around the edges.
• Beat the egg in a small bowl. Brush the egg along the border of the dough.
• Gather the dough scraps and re-roll the dough to a similar thickness. Cut out 6 more of your shapes. Lay the shapes on top of the pepperoni layer. Use a fork to crimp the edges shut.
• For a standard pizza pocket, use a paring knife to cut a few lines in the top. For a jack-o-lantern, use a paring knife to carefully cut out eyes and a mouth.
• Brush the tops of the pizza pockets with the egg wash. The pockets can be baked immediately or covered loosely with plastic wrap and stored in the fridge.
• Bake the pizza pockets for 15-20 minutes until golden brown. Serve immediately with marinara sauce for dipping.

Nutrition