Whole-Wheat Pizza Hand Pockets

1. 1

   Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment.

2. 2

   Mix together the mozzarella, ricotta, Parmesan, pepperoni, egg yolk and 1/4 teaspoon salt in a small bowl.

3. 3

   Divide the dough into eight even pieces.

4. 4

   Lightly dust a clean work surface with flour and roll a piece of dough out into a 5-inch round.

5. 5

   Put 2 heaping tablespoonfuls of the cheese filling in the center and top with about 2 teaspoonfuls of sauce.

6. 6

   Brush the edges of the dough with beaten egg and fold one side over the filling to make a half moon.

7. 7

   Press and crimp the edges.

8. 8

   Put the pocket on the prepared baking sheet.

9. 9

   Repeat with the remaining dough, filling and sauce.

10. 10

    Brush the tops of the hand pockets with egg and cut a 1-inch vent in the center of each.

11. 11

    Bake until golden brown and the filling begins to bubble, 24 to 28 minutes.

12. 12

    Let rest for a few minutes before serving.

13. 13

    Alternatively, freeze the unbaked hand pockets for up to 1 month; bake as above, from frozen, 25 to 29 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.