Ingredients
13.8 oz refrigerated pizza crust (1 tube)
6 tablespoons pasta sauce
1 cup mozzarella cheese (or 6 mozzarella cheese sticks cut into small pieces)
12 slices pepperoni
olive oil
1 teaspoon dried oregano (or Italian seasoning)
Instructions
Preheat the oven to 425F.
Cut the pizza crust into 6 squares. Spoon 1 tablespoon of pasta sauce into the center of each square of dough, then top with some of the mozzarella cheese (or cheese sticks that have been cut into small chunks – 1 cheese stick per pocket) and 2 pepperoni slices per square.
Fold over each square to make rectangular pizza pockets and pinch the edges together to close. If desired, shape the rectangle into a half circle, or leave as rectangle.
Seal the edges with a fork and place on a large baking sheet.
Brush the top of each pizza pocket with some olive oil and sprinkle Italian seasoning or dried oregano over top of the dough.
Bake at 425F for 10-13 minutes, until golden brown. Remove from the oven and let rest for 5 minutes before serving.