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Title: Padysaurus Pizza Pockets
Categories: Not Blank
Yield: 12 Servings
| 3 | c | To 3 1/4 cups all-purpose flour |
| 1 | pk | Active dry yeast |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 | c | Warm water (120-130°) |
| 1 | tb | Butter or margarine; melted |
| 1 | 8 oz can pizza sauce | |
| 12 | sl | Pepperoni |
| 1 | 2.5 oz pkg fully cooked pastrami, thinly sliced/choppe | |
| 1 | 2.5 oz pkg full cooked ham;, thinly | |
| ; sliced/choppe | ||
| 3/4 | c | Mozzarella cheese; shredded |
| 1 | Egg; beaten |
In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar and salt. Add water and butter; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead for 4 minutes. Roll dough into a 14x10-inch rectangle. Cut with a 3-inch round cookie cutter. Reroll scraps to cut a total of 24 circles. Place 1 tsp pizza sauce and a slice of pepperoni in center of 12 circles. Combine pastrami, ham and cheese; place equal amounts over pepperoni. To pwith 1/2 tsp of pizza sauce, if desired. (Save remaining sauce for another use or for dipping. ) Cover with remaining dough circles; pinch edges or press with a fork to seal. Place on greased baking sheets. Brush with egg. Bake at 400° for 20-25 minutes or until browned.
Posted to MM-Recipes Digest V4 #2 by fatfree-request@fatfree.com on Jul 14, 1997
Recipe by: Taste of Home - August/September '97
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