Pizza Pockets
Directions
- 1Place the ready-made pie crust in a silicone mold
- 2Place the ready-made pie crust in a silicone mold
- 3Place the ready-made pie crust in a silicone mold
- 4Add the chopped mini pepperonis to the mold
- 5Add the chopped mini pepperonis to the mold
- 6Add the chopped mini pepperonis to the mold
- 7Add the mozzarella cheese
- 8Add the mozzarella cheese
- 9Add the mozzarella cheese
- 10Add the pizza sauce
- 11Add the pizza sauce
- 12Add the pizza sauce
- 13Cover with the other half of the pie crust
- 14Cover with the other half of the pie crust
- 15Cover with the other half of the pie crust
- 16Roll over the pie crust with a rolling pin
- 17Roll over the pie crust with a rolling pin
- 18Roll over the pie crust with a rolling pin
- 19Cut the pie crust into 12 squares
- 20Cut the pie crust into 12 squares
- 21Cut the pie crust into 12 squares
- 22Place the squares on a baking sheet
- 23Place the squares on a baking sheet
- 24Place the squares on a baking sheet
- 25Brush with egg wash
- 26Brush with egg wash
- 27Brush with egg wash
- 28Sprinkle with dried italian herbs
- 29Sprinkle with dried italian herbs
- 30Sprinkle with dried italian herbs
- 31Bake for 25 minutes at 180°C / 350°F
- 32Bake for 25 minutes at 180°C / 350°F
- 33Bake for 25 minutes at 180°C / 350°F
Ingredients
- 1 sheet ready-made pie crust
- 1 sheet ready-made pie crust
- 1 sheet ready-made pie crust
- 12 pieces mini pepperoni
- 12 pieces mini pepperoni
- 12 pieces mini pepperoni
- 12 pieces mozzarella cheese
- 12 pieces mozzarella cheese
- 12 pieces mozzarella cheese
- 12 spoonfuls pizza sauce
- 12 spoonfuls pizza sauce
- 12 spoonfuls pizza sauce
- 1 egg wash
- 1 egg wash
- 1 egg wash
- 1 pinch dried italian herbs
- 1 pinch dried italian herbs
- 1 pinch dried italian herbs
Equipment
silicone moldrolling pinknifebaking sheet