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Padysaurus Pizza Pockets

Padysaurus Pizza Pockets
Stuffed with a pizza-style filling, these special sandwiches surprise you with a burst of flavor in every bite. They were popular with the preschool set at our son's dinosaur-theme birthday party...but you can be sure adults will love them, too! — Robin Werner, Brush Prairie, Washington
12 ServingsPrep: 40 min. Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 tablespoon sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon salt
  • 3 to 3-1/4 cups all-purpose flour
  • 1 can (8 ounces) pizza sauce, divided
  • 12 slices pepperoni
  • 1 package (2-1/2 ounces) thinly sliced deli pastrami, chopped
  • 1 package (2-1/2 ounces) thinly sliced deli ham, chopped
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1 egg, lightly beaten

Directions

  • In a large bowl, dissolve yeast in warm water. Add the sugar, butter,
  • salt and 2-1/4 cups flour. Beat until smooth. Stir in enough
  • remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Roll dough into a 14-in. x 10-in. rectangle. Cut with a
  • 3-in. round cookie cutter. Reroll scraps to cut a total of 24
  • circles. Place 1 teaspoon pizza sauce and a slice of pepperoni in
  • the centers of 12 circles.
  • Combine the pastrami, ham and cheese; place equal amounts over
  • pepperoni. Top each with 1/2 teaspoon pizza sauce. Cover with
© Taste of Home 2013

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Padysaurus Pizza Pockets (continued)

Directions (continued)

  • remaining circles; press edges with a fork to seal.
  • Place on greased baking sheets. Brush with egg. Bake at 400° for
  • 20-25 minutes or until golden brown. Warm remaining pizza sauce;
  • serve with pizza pockets. Yield: 1 dozen.
Nutrition Facts: 1 pizza pocket with 2-1/2 teaspoons sauce equals 183 calories, 5 g fat (2 g saturated fat), 33 mg cholesterol, 429 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013