“Delicious, kid friendly, portable meal. Great for a quick dinner or lunch at home or on the go. This is a basic recipe, you can add ham and pineapple instead of pepperoni and green pepper, or any pizza toppings your family likes.”
READY IN:
35mins
SERVES:
6
YIELD:
6 pockets
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F Grease 1 or 2 baking sheets, then sprinkle with cornmeal.
  2. In a bowl, toss together the mozzarella, tomatoes, pepperoni, green pepper, parmesan, pizza sauce, oregano and pepper. Set aside.
  3. Divide the pizza dough into 6 equal pieces and roll each piece into a ball. Roll each into 6 inch circle, on floured surface.
  4. 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.
  5. 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.
  6. 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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