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1
Preheat oven to 375.
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2
Unroll refrigerated crust onto greased cookie sheet.
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3
(do not let unopened dough sit on the counter too long before you use it or it will become too sticky to work with! Keep in in the fridge while you prep everything else then open and unroll.) Pull and press the dough into an even rectangle,careful not to pull it too thin or rip it.
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4
Spread your sauce long ways across the center of the dough leaving approx 1 1/2inches on each end and 3 or four inches on each side Layer cheese first, then meat/veggies, continue layering.
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5
Fill as much as you like but keep in mind, the edges will need to fold up over your fillings!
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6
The thinner the dough has to be streached the SHORTER your cook time will be or it will burn!
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7
Once your toppings are in fold the long sides of the dough over the topping one at a time like a letter allowing a small amount to overlap.
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8
Use a fork to press the short ends closed and seal the Pocket.
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9
If you do not you will have cheese EVERYWHERE!
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10
I like to sprinkle the top with italian seasoning and parmesan and a little garlic salt before it put it in to bake.
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11
Bake for 15-to 20 minutes depending on the amount of your toppings.
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12
Slice into strips and enjoy!
