Pizza Pockets Jean Galton   From Every Day with Rachael Ray March 2007 FOUR SERVINGS Prep Time: 15 min Cook Time: 15 min 2 tablespoons 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 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. 2. 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.

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