Portable Pizza Pockets

Name: Portable Pizza Pockets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 pockets, 6 serving(s)
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)

Submitted by Chef Shantal

"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."

Download

Ready In:: 35mins
Ingredients:: 10
Yields:: 6 pockets
Serves:: 6

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.