• Amanda 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.

#calzone #pepperoni #pizza

0 views

Recent Posts

See All

S’Mores Cups

Don’t these look just divine?  When I first saw these in the new Simply Sweet Cookbook from The Pampered Chef, I was immediately drawn to them and began to reminisce about my days as a Girl Scout.  We

 

Subscribe Form

  • Facebook
  • Twitter
  • LinkedIn

©2020 by From Lawrence with Love. Proudly created with Wix.com