Recipe: Homemade Pizza Pockets

PIZZA POCKETS
"The Sicilians have their calzones, but Americans came up with the Pizza Pockets, a meal in the hand, less messy than an actual slice of pizza. You can easily jazz it up by using fresh basil and by sauteing the garlic in olive oil. Roll out your dough just the way you would a pizza, letting it sit after your first rolling so it can contract, then pulling it out again, as you do with the pretzels. If this rolling annoys you, get a strong person to do it."



2 packages prepared pizza dough (from your grocery's cold section) All-purpose flour, for rolling out the dough
1 (6 ounce) can tomato paste with roasted garlic
1 (8 ounce) can tomato sauce (or homemade*)
1 cup shredded mozzarella cheese
1/2 cup pepperoni slices, finely chopped (optional)
1 teaspoon dried oregano
1 teaspoon dried basil (or 2 tablespoons finely chopped fresh basil)
1/4 teaspoon freshly ground black pepper
1 large egg

Let the pizza dough rest, unwrapped, at room temperature for 1 hour.

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

Divide each ball of dough into 6 equal pieces. Working on a lightly floured surface, roll each piece into a 6-inch circle. If the dough shrinks back when rolled out, let it rest for another 5 to 15 minutes. Place the rounds on the prepared baking sheets, 2-inches apart.

In a large bowl, stir the tomato paste together with the tomato sauce, shredded cheese, pepperoni (if using), oregano, basil, and black pepper; set aside.

Whisk together the egg and 1 tablespoon of water to make an egg wash; set aside.

Place a small amount of the tomato mixture, about 3 tablespoons, in the middle of the right-hand side of each pizza dough round. Using a pastry brush or your finger, place a line of egg wash around the entire perimeter of each circle about 1/2-inch wide. Fold each circle over to form a half-moon, and press the edges firmly together to form a seal, thinning the dough at the edge. Fold the edges over to form a lip around the perimeter to reinforce the seal. Brush the remainder of the egg wash over the top of each pizza pocket.

Bake for 15 to 18 minutes, or until they are a deep golden brown. Let cool for 20 minutes on wire racks.

Serve warm. (Uneaten pizza pockets can be stored in the refrigerator for up to 2 days and reheated in the microwave or oven.)

*I like to make my own sauce for this, by taking plain tomato paste and adding some garlic, chopped thinly and sauteed in a small pan of olive oil.

Makes 12 snack-size pizza pockets
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Treat Yourself: 70 Classic Snacks You Loved as a Kid (and Still Love Today) by Jennifer Steinhauer