Ingredients
1
teaspoon butter
1/2
cup chopped onion
1/2
cup chopped red bell pepper
3/4
cup frozen fully cooked pork sausage crumbles (from 9.9-oz bag)
1/3
cup pepperoni minis (from 5-oz bag)
1/4
cup Muir Glen™ organic marinara pasta sauce (from 25.5-oz jar)
1 1/4
cups shredded mozzarella cheese (5 oz)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4
teaspoon Italian seasoning
Preparation
Heat oven to 375°F.
In 10-inch nonstick skillet, melt butter over medium heat. Stir in onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until vegetables are tender. Stir in sausage, pepperoni and pasta sauce; set aside to cool 5 minutes. Stir in cheese.
Meanwhile, unroll dough, and cut into 6 rectangles (cut in half lengthwise and thirds crosswise). Place on ungreased large cookie sheet. Press each into 5x5-inch square.
Place 1/3 cup meat mixture in center of dough on each. Spread to within 1/2 inch of three corners. Bring unfilled corner up over filling. Press edges with fork to seal. Brush each pocket with water, and sprinkle with Italian seasoning. Pierce top of each pocket with sharp knife.
Bake 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Or if freezing for later use, transfer to cooling rack, and refrigerate until cool, about 1 hour.
To Freeze and Reheat: Wrap each baked, cooled pocket in plastic wrap; place in large resealable freezer plastic bag. Freeze up to 3 months. To reheat from frozen, remove one pizza pocket from storage bag; unwrap completely. Wrap pizza pocket in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 1/2 minutes; microwave on High 1 1/2 to 2 minutes or until pocket is heated through and center is at least 165°F. Let stand 1 minute before serving.
