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  • Writer's pictureAmanda Davis

Pepperoni Pizza Pouches

Yummy. . . but then again, I’m a big fan of bread.  I think this was pretty dough heavy and Josh thought it really needed some more filling.  I adapted the recipe directions to make semi-calzones instead of square pouches, but the ingredients were all the same except that I used turkey pepperoni (which tastes exactly like regular pepperoni, without all the grease).  I enjoyed my leftovers for lunch the following day and would make them again with some more filling included.

Ingredients 10 oz frozen pizza crust dough, at room temperature 4 tbsp canned tomato sauce 1/4 cup(s) part-skim mozzarella cheese, shredded 1 oz pepperoni, in 8 slices

Preparation Preheat the oven to 425°F; spray a nonstick baking sheet with nonstick cooking spray.

On a lightly floured work surface, unroll the dough. With your hands, press it into a square; cut into 4 squares. Place dough on the baking sheet. Spread dough with the tomato sauce and sprinkle with the cheese. With the dough on the diagonal, fold in the corners as bi-fold rolls, pressing the corners gently to seal; leave some of the pasta sauce exposed. Place a pepperoni slice on the exposed pasta sauce.

Bake until the cheese melts and the crust is golden brown, 10-15 minutes.

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