Perfect Pizza Pockets

• 1 loaf Frozen White Bread Dough (1 Pound Loaf), Thawed
• 1 teaspoon Olive Oil
• 1 teaspoon Olive Oil
• 1/2 pounds Sausage
• 1 Small Yellow Onion, Finely Diced
• 1/2 teaspoons Red Pepper Flakes
• 1/2 teaspoons Italian Seasoning
• 1/2 teaspoons Garlic Powder
• 4 ounces, weight White Button Mushrooms, Stems Removed And Chopped
• 1/2 cups Baby Spinach, Chopped
• 1- 1/2 cup Shredded Mozzarella
• 18 slices Pepperoni
• 3 Tablespoons Grated Parmesan
• 2 Tablespoons Butter, Melted
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Dried Parsley Flakes

1. 1.
2. In preparation for making the pockets, thaw one loaf of bread dough that has been coated with oil.
3. Place on a sheet pan and cover with a kitchen towel.
4. Allow to sit in a warm spot for 4 hours to thaw.
5. 2.
6. For the filling: In a large skillet, heat oil over medium heat.
7. Crumble the sausage into the pan.
8. Using the back of a spatula, break the sausage into small pieces while it cooks.
9. Cook for 5 minutes, stirring frequently.
10. 3.
11. When the sausage is almost completely cooked, add the onion, pepper, Italian seasoning, and garlic.
12. Stir to combine.
13. Cook for 3 minutes, stirring occasionally.
14. 4.
15. Add the mushrooms and spinach to the pan.
16. Stir to completely combine.
17. Reduce heat to medium-low.
18. Cook for 5 minutes, stirring occasionally.
19. The mushrooms should be cooked and the liquid from the spinach mostly evaporated.
20. 5.
21. Remove from heat and allow to cool.
22. Preheat oven to 350 F. 6.
23. While the filling cools, begin to prepare your dough.
24. Cut the thawed dough into 3 equal segments.
25. Place 1 segment onto a lightly floured surface.
26. Using a rolling pin, roll the dough into an oblong oval making sure its very thin.
27. 7.
28. To assemble your pocket, you will be working on one half of the dough circle leaving a 1-inch border from the edge.
29. Place 1/4 cup mozzarella cheese on the dough.
30. Top with a third of the cooled sausage mixture, followed by 6 pepperoni slices.
31. Top with another 1/4 cup of cheese and then sprinkle with a tablespoon of Parmesan.
32. Gently fold the other half of the dough over the filling to join the other end.
33. Use a floured fork to press the edges of the dough together to seal the filling in.
34. Place the pocket on a baking pan that has been sprayed with non-stick cooking oil.
35. 8.
36. Repeat step 7 for the remaining pockets.
37. 9.
38. Use a fork to poke holes into the top of the pocket.
39. These will allow for venting during the baking process.
40. 10.
41. Combine the butter, garlic, and parsley in a small bowl.
42. Using a pastry brush, spread over the top of the pizza pockets, making sure to also spread over the edges.
43. 11.
44. Place in a 350 F preheated oven.
45. Bake for 20-25 minutes, until golden brown.
46. 12.
47. Remove from the oven and allow to cool for 2-3 minutes before serving.
48. 13.
49. Slice in half and serve.
50. Note: The bread I use is simply the Rhodes white bread dough.
51. They come 5 to a pack in the freezer department.
52. For smaller pockets, you can use the white dinner rolls dough instead.
53. Yield: 3 large pockets Servings: 6

bread, olive oil, olive oil, sausage, yellow onion, red pepper, italian seasoning, garlic, weight white button mushrooms, baby spinach, mozzarella, pepperoni, parmesan, butter, garlic, parsley flakes

Taken from tastykitchen.com/recipes/main-courses/perfect-pizza-pockets/ (may not work)