Panino Pizza Pockets


1 tube (13.8 oz) refrigerated pizza dough
1/2 cup prepared pizza sauce
4 Fiorucci Panino Pepperoni Wrapped Mozzarella Cheese
1/2 cup finely chopped red pepper
1/4 cup finely chopped red onion
1 egg, beaten


1. Preheat oven to 450°F. On lightly floured work surface, unroll pizza dough and stretch into square. Cut into 4 square portions. Spoon sauce onto one diagonal half of each square. Cut each Panino into two pieces and arrange over sauce. Sprinkle red pepper and onion over top.

2. Brush edges of dough with egg; fold dough over filling into triangle shape to securely enclose filling. Seal and crimp edges with fork. Arrange pockets on parchment paper–lined baking sheet.

3. Bake for 12 to 15 minutes or until golden brown. Transfer to rack; let cool for at least 10 minutes. Or let cool completely and refrigerate in airtight container, separated with parchment paper, for up to 2 days or freeze for up to 2 months. Reheat in toaster until thawed and heated through.

• Recipe doubles easily.
• Try any combination of pizza toppings, such as pineapple, mushrooms, green peppers, olives, etc.