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1.
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In preparation for making the pockets, thaw one loaf of bread dough that has been coated with oil.
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Place on a sheet pan and cover with a kitchen towel.
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Allow to sit in a warm spot for 4 hours to thaw.
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2.
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For the filling: In a large skillet, heat oil over medium heat.
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Crumble the sausage into the pan.
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Using the back of a spatula, break the sausage into small pieces while it cooks.
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Cook for 5 minutes, stirring frequently.
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3.
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When the sausage is almost completely cooked, add the onion, pepper, Italian seasoning, and garlic.
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Stir to combine.
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Cook for 3 minutes, stirring occasionally.
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4.
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Add the mushrooms and spinach to the pan.
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Stir to completely combine.
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Reduce heat to medium-low.
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Cook for 5 minutes, stirring occasionally.
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The mushrooms should be cooked and the liquid from the spinach mostly evaporated.
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5.
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Remove from heat and allow to cool.
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Preheat oven to 350 F. 6.
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While the filling cools, begin to prepare your dough.
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Cut the thawed dough into 3 equal segments.
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Place 1 segment onto a lightly floured surface.
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Using a rolling pin, roll the dough into an oblong oval making sure its very thin.
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7.
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To assemble your pocket, you will be working on one half of the dough circle leaving a 1-inch border from the edge.
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Place 1/4 cup mozzarella cheese on the dough.
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Top with a third of the cooled sausage mixture, followed by 6 pepperoni slices.
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Top with another 1/4 cup of cheese and then sprinkle with a tablespoon of Parmesan.
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Gently fold the other half of the dough over the filling to join the other end.
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Use a floured fork to press the edges of the dough together to seal the filling in.
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Place the pocket on a baking pan that has been sprayed with non-stick cooking oil.
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8.
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Repeat step 7 for the remaining pockets.
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9.
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Use a fork to poke holes into the top of the pocket.
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These will allow for venting during the baking process.
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10.
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Combine the butter, garlic, and parsley in a small bowl.
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Using a pastry brush, spread over the top of the pizza pockets, making sure to also spread over the edges.
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11.
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Place in a 350 F preheated oven.
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Bake for 20-25 minutes, until golden brown.
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12.
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Remove from the oven and allow to cool for 2-3 minutes before serving.
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13.
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Slice in half and serve.
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Note: The bread I use is simply the Rhodes white bread dough.
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They come 5 to a pack in the freezer department.
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For smaller pockets, you can use the white dinner rolls dough instead.
