* (You will only need 2 cups of mozzarella cheese and about 2 cups of spaghetti sauce.) After dough has risen, divide into eight equal portions. On a lightly floured surface, roll each portion into a 7-inch circle. Place 1/3 cup of the filling on one side of each circle fold circle in half, folding over and pinching edges to seal. Pierce top deeply several times. Place pockets 2 inches apart on a greased jelly roll pan. Bake in a preheated 400° oven for 20 to 25 minutes or until golden brown and crust is crisp. Serve warm with warm spaghetti sauce. Leftover cooled pockets can be wrapped and frozen up to 2 months. To reheat, place frozen pockets on a baking sheet and bake in a preheated 400° oven for 20 to 25 minutes or until hot.
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