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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Pizza Pockets |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pizza Pockets recipe on the web!!___ cup onions chopped _ tablespoon butter or margarine _ pound ground beef _ ounces mozzarella cheese shredded ___ cup pepperoni chopped ___ cup pizza sauce ___ teaspoon italian seasoning dried crushed ___ teaspoon salt ___ teaspoon black pepper _ 8-ounce cans refrigerated crescent dinner rolls _ egg _ 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. Indonesian Pork Tenderloin Mexican Pizzas Pizza Pockets Turkey And Ham Pinwheels |
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