Pizza Pockets/Purse

• 2 cups diced tomatoes
• 1/2 cup julienned red onions
• 1 tablespoon fresh minced parsley
• 1 tablespoon fresh minced thyme
• 1 teaspoon ground cumin
• 1 teaspoon celery salt
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• Oil, for deep frying
• Twelve 5-inch square egg roll wrappers
• 1 1/2 cups shredded mozzarella
• 1/4 cup cornstarch
• Shredded Parmesan, for garnish

1. For the red sauce: Combine the tomatoes, onions, parsley, thyme, cumin, celery salt, kosher salt and white pepper in a saucepan.
2. Cook, stirring, for 1 hour.
3. The sauce should be reduced to about 1 1/4 cups.
4. Add more salt and pepper to taste, if needed.
5. Heat oil in a deep-fryer or a large, heavy pot to 375 degrees F.
6. Lay the wrappers on a flat clean surface.
7. Blend the cheese and 1/4 cup red sauce in a bowl to create the stuffing.
8. Blend the cornstarch and 1/4 cup water in another bowl, mixing well to create a slurry.
9. Brush the edges of the wrappers with slurry, then place a dollop of sauced cheese in the center of each wrapper.
10. Bring the edges of the wrappers towards the center in a cone shape, and then pinch and seal the bottom edge over to create a triangle.
11. Fry the pockets until golden, 3 minutes, and then remove with a slotted spoon and allow excess oil to drip over paper towels.
12. Sprinkle with Parmesan and serve over remaining red sauce.

tomatoes, julienned red onions, parsley, thyme, ground cumin, celery salt, kosher salt, ground white pepper, mozzarella, cornstarch, parmesan

Taken from www.foodnetwork.com/recipes/robert-irvine/pizza-pocketspurse.html (may not work)