Portable Pizza Pockets

• 14 cup cornmeal
• 1 cup mozzarella cheese, shredded
• 1 cup cherry tomatoes, cut in quarters
• 14 cup pepperoni, sliced and diced
• 14 cup green pepper, chopped
• 13 cup parmesan cheese
• 12 teaspoon dried oregano
• 12 cup pizza sauce
• 14 teaspoon black pepper
• 1 -1 12 lb pizza dough (store bought)

1. Preheat oven to 425F Grease 1 or 2 baking sheets, then sprinkle with cornmeal.
2. In a bowl, toss together the mozzarella, tomatoes, pepperoni, green pepper, parmesan, pizza sauce, oregano and pepper.
3. Set aside.
4. Divide the pizza dough into 6 equal pieces and roll each piece into a ball.
5. Roll each into 6 inch circle, on floured surface.
6. Spoon some of the filling into the middle of the circle, wet the edges slightly with water and fold over into a half-moon shape.
7. Press the edges very firmly to seal all the way around, with a fork.
8. Don't add too much filling or they will leak.
9. Repeat with the remaining dough and filling.
10. Place 3 pockets on each baking sheet, they need room to expand.
11. Then with a sharp knife, cut 2 or 3 small slits in the top to allow steam to escape.
12. Place in the oven and bake for 15-20 minutes, or until lightly browned.
13. Let cool slightly before serving.
14. Can be wrapped in foil for an on the go meal.

cornmeal, mozzarella cheese, cherry tomatoes, pepperoni, green pepper, parmesan cheese, oregano, pizza sauce, black pepper, pizza

Taken from www.food.com/recipe/portable-pizza-pockets-363130 (may not work)