These football pizza pockets are loaded up with pizza sauce, cheese and toppings for a super fun get together appetizers.
Servings: 10
Prep Time: 40 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 1 hourhour
Ingredients
1teaspoonof olive oil
1small diced yellow onion
2finely minced cloves of garlic
two 15 ounce cans of Hunt’s® Diced tomatoes, undrained
1tablespoonof dry oregano
1tablespoonof dry basil
1/2cupof Hunt’s Tomato Paste
4premade pie dough sheets rolled out to 1/8” thick and cut into 20 4” football shapes, reserve the extra dough
1cupof shredded mozzarella cheese
¼poundof cooked loose Italian sauce
10large slices of pepperoni
2eggs and 2 tablespoons of milk whisked together to make an egg wash
Kosher salt and fresh cracked pepper to taste
Instructions
Preheat the oven to 425°
In a medium-size pot on high heat with olive oil add in the onions and garlic and saute for 6 to 8 minutes or until lightly browned.
Next, add in the tomatoes and herbs and bring to a simmer.
Whisk in the tomato paste until the sauce becomes thick, and season with salt and pepper. Cool completely in the refrigerator.
Once the dough is rolled out and the football shapes have been created place a small amount of the tomato sauce in the center of a football-shaped piece of dough. Add on a little shredded cheese and then some pepperoni slices or cooked Italian sausage.
Brush a small amount of the egg wash around the outside edge of the dough and place another piece of dough right on top pressing down around the edges.
Use a fork to press around the outsides to seal them.
Next, cut 4 thin strips per pizza pocket and form football like strings over the top of the pizza pocket.
Brush the entire pizza pocket with egg wash and place on a cookie sheet tray dusted with cornmeal or sprayed with PAM® Original No-Stick Spray and bake in the oven for 18 to 20 minutes or until golden brown.