- September 10, 2017 at 10:31 pm #380771mosParticipant
1 tbs olive oil
1 cup chopped yellow onion
1 tbs finely chopped garlic
2 -14.5 oz cans diced tomatoes, undrained
1 tbs dried oregano
1 tbs dried basil
6-oz can tomato paste
1/4 tsp salt
1/8 tsp ground black pepper
15-oz pkg refrigerated pie crust, softened as directed on package
1 cup shredded part-skim mozzarella cheese
1/4 lb Italian pork sausage
12 slices pepperoni
1 egg, beaten
1 tbs reduced fat (2%) milk
Preheat oven to 425°.
Spray baking sheet with cooking spray. Set aside.
Heat oil in medium saucepan over high heat. Add in the onions and garlic and sauté for 6 to 8 min or until lightly browned.
Add in the tomatoes and herbs and bring to a simmer.
Whisk in the tomato paste until the sauce becomes thick, and season with salt and pepper. Cool completely in the refrigerator.
Once the dough is rolled out and the create football shapes and place a small amount of the tomato sauce in the center of a football shaped piece of dough. Add on a little shredded cheese and then some cooked Italian sausage or pepperoni slices.
Combine egg and milk. Brush a small amount of the egg around the outside edge of the dough. Place another piece of dough right on top pressing down around the edges.
Use a fork to press around the outsides to seal them.
Next, cut 4 thin strips per pizza pocket and form football like strings over the top of the pizza pocket. Bake 15 to 20 min or until golden brown. Makes 6
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