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Pizza Pockets




Source of Recipe


stella at rc and desperationdinners.com


List of Ingredients




2 packages (10 ounces each) refrigerated crescent roll dough
1 1/2 cups jarred spaghetti sauce or pizza sauce, divided use
1/2 cup shredded mozzarella cheese
1/2 cup chopped ham or pepperoni
1/4 cup grated or shredded Parmesan cheese


Recipe



Start to Finish: 20 minutes
Cook's Notes: Use any topping you choose (finely chopped) in place of the ham or pepperoni. There is only enough room for one topping in addition to the cheese.

1. Preheat the oven to 425 degrees F.

2. Unroll dough on a clean, dry surface. Cut along perforated lines with scissors or a sharp knife.

3. Place about 2 teaspoons of sauce in the center of half of the dough triangles. Spread sauce to within 1/4 inch of the edge. (Be careful not to get any of the filling on the edge of the dough or they won't seal later.)

4. Add about 1 tablespoon of mozzarella and 1 tablespoon of the meat on top of the sauce.

5. Cover each piece with one of the remaining plain triangles. Using the tines of a fork, press the dough edges together to seal each pocket.

6. Prick holes in each top with a fork. Place the pockets on a baking sheet covered with corn meal or vegetable oil spray to prevent sticking. Sprinkle each top with about 2 teaspoons of Parmesan cheese. Bake 8 to 10 minutes, or until the crust is flaky and golden brown.

7. Meanwhile, warm the remaining sauce in the microwave, and serve it as a dipping sauce.

Makes 8 pizza pockets