Pizza Pockets

From Rachael Ray

Has Kim tried this? No

2 tbsp cornmeal

1 13.8 oz pkg refrigerated pizza dough

choice of meat filling (chicken, pepperoni, sausage)

1/4 c jarred pizza sauce

1 c shredded mozzarella cheese

1. Preheat oven to 450. Sprinkle the cornmeal on a large cutting board and roll out the pizza dough to a 10 by 14 inch rectangle. Using a pizza wheel or large knife, cut into four 5 by 7 rectangles.

2. Working with 1 sheet at a time, place a rectangle so the long side is facing you. Spoon one quarter of the filling onto the center of the rectangle, leaving a 1-inch border around the filling. Top with 1 tbsp tomato sauce and 4 tbsp shredded mozzarella. Moisten the edge of the dough all around and fold the rectangle in half lengthwise over the filling. Pinch the edges together to secure. Set on a parchment paper lined baking sheet. Repeat with the remaining dough rectangles and filling. Cut 2 or 3 small vents in the top of each pocket. Bake until browned and bubbling, around 15 minutes. Let stand for 10 minutes before serving.

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