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Pizza Pockets

Pizza Pockets

Ellie Miller enlarge

By: Jean Galton

From: On Hand

Key:

These recipes can be made in 30 minutes or less.

Fast

4 Servings
Prep 15 min
Cook 15 min

Ingredients:

2 teaspoons cornmeal
One 13.8-ounce package refrigerated pizza dough
2 hot dogs, preferably nitrite- and nitrate-free, quartered lengthwise and chopped into small cubes
1/4 cup jarred tomato or spaghetti sauce
1 cup shredded mozzarella cheese, preferably fresh

Directions:

1. Preheat the oven to 450°F. Sprinkle the cornmeal on a large cutting board and roll out the pizza dough to a 10-by-14-inch rectangle. Using a pizza wheel or large knife, cut into four 5-by-7-inch rectangles.
Working with 1 sheet at a time, place a rectangle so the long side is facing you. Spoon one-quarter of the chopped hot dogs onto the center of the rectangle, leaving a 1-inch border around the filling. Top the hot dogs with 1 tablespoon tomato sauce and 4 tablespoons shredded mozzarella. Moisten the edge of the dough all around and fold the rectangle in half lengthwise over the filling. Pinch the edges together to secure. Set on a parchment-paper-lined baking sheet. Repeat with the remaining dough rectangles, hot dogs, sauce and cheese. Cut 2 or 3 small vents in the top of each pocket. Bake until browned and bubbling, about 15 minutes. Let stand for 10 minutes before serving.