Pepperoni Pizza Pockets

01Method

1. 1

   Preheat the oven to 375°F. Prepare a baking sheet by lining it with parchment paper and set it aside.

2. 2

   On a lightly floured surface, roll out the pie crust to approximately 1/8-inch thickness. If using store-bought crust, ensure it is fully thawed before unrolling. Using a 6-inch round guide (such as a tortilla or a pot lid), cut circles from the dough. Each crust should yield about 3 rounds, though you may need to re-roll scraps to get the last one. Arrange the rounds on the prepared baking sheet.

3. 3

   Distribute a small amount of pizza sauce onto each dough circle, keeping a 1/2-inch border clear around the edge. Top with a portion of grated mozzarella, followed by some diced pepperoni and a pinch of fresh basil. Avoid overfilling to make sealing easier.

4. 4

   Lightly brush egg wash along the border of each round, then fold the dough over the filling to form a half-moon shape. Press the edges firmly closed using a fork or crimp them with your fingers. Pierce the top of each pocket a few times with a fork to allow steam to vent during baking.

5. 5

   Brush the tops of the pockets with the remaining egg wash and bake for 20 minutes, or until the crust is golden brown. Allow them to cool briefly before serving. Leftovers keep in the refrigerator for 3 to 4 days and can be reheated in a 350°F oven for 10 minutes. Baked and cooled pockets can also be frozen and reheated from frozen in a 325°F oven for about 20 minutes.