Pizza Pockets – Three Ways

Instructions

1. Prepare your ingredients:
   Breakfast Pizza Pocket: Cook the breakfast sausage according to package directions and set aside. Cook the eggs, scrambled to your desired consistency.
   Vegetarian Pizza Pocket: Dice the bell peppers and slice the mushrooms.
   Pepperoni & Cheese Pizza Pocket: Measure out ingredients.
2. Preheat the oven to 400F and line a baking sheet with parchment paper.
3. To make the pizza pockets divide the dough into 3 pieces, roll/stretch into 6 inch circles, place on a baking sheet and then make as follows:
   Breakfast Pizza Pockets: Layer 1 slice of cheese followed by dividing the scrambled eggs and breakfast sausage pieces between the 3 pizza pockets followed by 1 more slice of cheese. Fold the dough over to make a pocket and pinch the edges together, use a fork to crimp the edges to seal further. Cut 2 slits in the top.
   Vegetarian Pizza Pockets: Spread pesto sauce over each piece of dough, dividing between the 3 pizza pockets and leaving a little room at the edge of each piece of dough. Then divide the toppings between each pizza pocket, a few tablespoons of each (make sure you can still comfortably fold the dough over). Fold the dough over to make a pocket and pinch the edges together, use a fork to crimp the edges to seal further. Cut 2 slits in the top.
   Pepperoni & Cheese Pizza Pockets: Spread tomato sauce over each piece of dough, dividing between the 3 pizza pockets and leaving a little room at the edge of each piece of dough. Then divide the toppings between each pizza pocket, a few tablespoons of each (make sure you can still comfortably fold the dough over). Fold the dough over to make a pocket and pinch the edges together, use a fork to crimp the edges to seal further. Cut 2 slits in the top.
4. Bake for 20-25 minutes until golden brown.