Pizza Pockets

01Method

1. 1

   Warm the olive oil in a heavy, medium frying pan over medium-high heat. Crumble in the sausage and cook until browned, around 5 minutes. Stir in the rocket and cook until just wilted.

2. 2

   Remove the pan from the heat and leave to cool for about 10 minutes. Mix in the cream cheese, 35 g of the Parmesan, salt, and pepper until well combined. Set the filling aside.

3. 3

   Preheat the oven to 200°C/gas mark 6. On a lightly floured surface, roll the pizza dough out into a thin rectangle roughly 50 cm by 30 cm. Slice lengthwise down the middle, then cut each strip into 8 equal pieces.

4. 4

   Place a spoonful of the sausage filling onto one half of each dough rectangle. Brush the edges with beaten egg using a pastry brush, fold the dough over the filling, then press and crimp the edges firmly with a fork to seal.

5. 5

   Arrange the pockets on a baking sheet lined with greaseproof paper. Brush the tops with beaten egg and scatter over the remaining Parmesan. Bake for 15–17 minutes until golden brown.

6. 6

   While the pockets bake, gently heat the marinara sauce in a small saucepan over low heat. Serve the pockets hot with the marinara sauce on the side for dipping.