Pizza Pockets

Dough

8 ounces cream cheese, room temperature

1 cup unsalted butter, room temperature

2 1/2 cups all-purpose flour

1 teaspoon kosher salt

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Filling

1 cup tomato purée

1 tablespoon Pizza Seasoning

1/4 cup mozzarella, shredded

1/4 cup Italian sausage, cooked

1 egg + 1 tablespoon milk, lightly beaten to make egg wash

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1. In a food processor combine the cream cheese, butter, flour, and sea salt. Pulse until the mixture comes together. Remove the dough from the food processor and divide into 2 disks, wrap in plastic wrap and refrigerate for 1 hour.

2. Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper or a silicone mat. Set aside.

3. Take dough out of refrigerator, and roll one disk on a floured board into a 12x12 inch rectangle that is 1/4 to 1/8 of an inch thick. Cut 4x6 inch squares. You should have 6 rectangles. Repeat with the remaining dough.

4. In a small bowl, combine the Pizza seasoning and the tomato purée.

5. Set 6 rectangles out, filling each with 1 teaspoon pizza sauce, 2 teaspoons mozzarella, and 2 teaspoons sausage into the center of the dough. Lay the remaining 6 rectangles on top and crimp the edges with a fork to seal. Arrange 2 inches apart on the prepared pan. At this point these can be frozen for future use. No need to thaw, just add 5 minutes to the cooking time.

6. Brush the top and edges with the egg wash. Cut a thin slice into the center to allow the pocket to vent.

7. Bake for 15-20 minutes or until pockets are golden brown. Serve warm with remaining pizza sauce.

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