Padysaurus pizza pockets
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All-purpose flour (up to 3-1/4) |
| 1 | pack | Active dry yeast |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | cup | Warm water (120-130°) |
| 1 | tablespoon | Butter or margarine; melted |
| 1 | can | (8 oz) pizza sauce |
| 12 | slices | Pepperoni |
| 1 | pack | (2.5 oz) fully cooked pastrami, thinly sliced/choppe |
| 1 | pack | (2.5 oz) full cooked ham;, thinly sliced/choppe |
| ¾ | cup | Mozzarella cheese; shredded |
| 1 | Egg; beaten | |
Directions
In a mixing bowl, combine 2¼ cups flour, yeast, sugar and salt. Add water and butter; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead for 4 minutes. Roll dough into a 14x10-inch rectangle. Cut with a 3-inch round cookie cutter. Reroll scraps to cut a total of 24 circles. Place 1 tsp pizza sauce and a slice of pepperoni in center of 12 circles. Combine pastrami, ham and cheese; place equal amounts over pepperoni. To pwith ½ tsp of pizza sauce, if desired.
(Save remaining sauce for another use or for dipping.) Cover with remaining dough circles; pinch edges or press with a fork to seal. Place on greased baking sheets. Brush with egg. Bake at 400° for 20-25 minutes or until browned.
Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest V1 #701 by The Taillons <taillon@...> on Jul 31, 1997