Cheesy Pizza Pockets (Printable Version)

# What You'll Need:

01 - One can of store-bought pizza dough or crescent dough

02 - You can make your own dough if you want

03 - A sprinkle of Italian herbs

04 - Some red pepper flakes, totally up to you

05 - A handful of olives, peppers, or mushrooms if you like

06 - Small amount of mini pepperoni or sausage if that's your thing

07 - A quarter cup grated Parmesan

08 - One and a half cups shredded mozzarella

09 - Half a cup of pizza or marinara sauce

10 - One beaten egg

11 - Oregano or a little garlic powder to sprinkle on top

01 - Let the pockets sit for a minute before you dig in. Warm pockets taste the best with a side of marinara for dipping.

02 - Pop it all in the oven and bake till you see a golden, crispy outside. Should take about 12 to 15 minutes.

03 - Give each little pocket a brush of egg, and add a quick shake of garlic powder or oregano on top.

04 - Fold each dough piece over the stuffing and pinch those edges closed with a fork so nothing leaks out.

05 - Top the dough pieces with marinara, cheese, whatever meats or veggies you like, and those seasonings if you want.

06 - Roll out the dough and slice it into circles or squares about 4x4 inches big, whatever shape makes you happy.

07 - Set your oven to 375°F (190°C) and lay parchment paper on your pan.

01 - Crescent dough makes lighter pockets that are perfect if you want something airy.

02 - Parchment paper is a lifesaver for quick cleanup and keeps things from sticking.

03 - Go ahead and freeze extras before baking—just bake them straight from the freezer and add a couple extra minutes.