Pizza Pockets

Serves: 8
Total Calories: 438


1/4 cup onion chopped
1 tablespoon butter or margarine
1 pound ground beef
8 ounces mozzarella cheese shredded
1/2 cup pepperoni chopped
2/3 cup pizza sauce
1/2 teaspoon Italian seasoning dried crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans refrigerated crescent dinner rolls
1 egg
1 tablespoon water


At least 1 hour or up to 1 day before serving:

In a 10-inch skillet over medium-high heat, sauté onion in butter or margarine until tender. Add beef and sauté until it loses most of its pink color. Remove from heat drain off fat. Stir in cheese, pepperoni, pizza sauce, Italian seasoning, salt and pepper set aside.

Preheat oven to 400°. Separate the 2 cans of dinner rolls into eight rectangles. On waxed paper, roll each piece into a 7 x 6-inch rectangle pinch perforations together. Place 1/2 cup of the meat mixture on half of one rectangle. Moisten edges of rectangle with water and fold in half to completely enclose the filling. Press edges together, fold over and crimp with the tines of a fork. Repeat with remaining rolls and filling. Place pockets on ungreased baking sheets.

In a small bowl, beat egg and water. Brush on top of each pocket, being careful not to let egg drip onto baking sheets. Bake for 15 to 20 minutes or until golden brown. Cool, wrap and refrigerate. Serve at room temperature or reheat if desired.

Nutritional Facts:

Serves: 8
Total Calories: 438
Calories from Fat: 192

This Pizza Pockets recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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