Recipe: Yummy Pepperoni and Cheese pockets

Pepperoni and Cheese pockets. Press edges with fork to seal. Brush each sandwich with water, and sprinkle with Italian seasoning. Cut the puff pastry into six rectangles and place on a nonstick baking tray.

Place a rectangle of pastry on top and seal the edges with a fork. BAKING WITH KIDS Skillet Cinnamon Rolls Soft Pretzels Pepperoni & Cheese Pockets view all. COFFEE CAKES & SWEET BREADS Swedish Cardamom Buns Blueberry Buckle Coffee Cake Cinnamon-Sugar Doughnut Holes view all. You can have Pepperoni and Cheese pockets using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pepperoni and Cheese pockets

1. You need 1 of pepperoni cut in bite size pieces.
2. Prepare 1 of mozzarella cheese (i used smoked provolone and mozzarella).
3. It's 1 of pizza sauce.
4. Prepare 1 of garlic bread seasoning.
5. Prepare 1 box of puff pastry.
6. It's 1 of egg for a egg wash.

QUICK & EASY Homemade Pizza Crust Homemade Caramel Rolls Homemade Whole-Wheat Bread view all. To make a ham and cheese hot pocket, substitute gruyere for mozzarella, ham for pepperoni and omit the tomato. Keep the garlic and parm or not; it's up to you. Add a dollop of this bechamel sauce for extra creaminess.

Pepperoni and Cheese pockets instructions

1. Note these do not taste like the dough of a hot pocket. These are more of a toaster strudle. Preheat oven to 400. Spread one of the puff pastry sheet on a floured surface and roll out a little. It makes it a little longer and smoothes out the surface. Using the folded 3 sections as a guide cut. Those are your base and top of your hot pocket. You can fold it down over your mixture or cut in half and top it over the base. It's up to you..
2. I ran out of parchment so I greased my pan. I recommend to use parchment. Lay down a hot pocket and spread a little pizza sauce down. Try to keep a little edge clean so you can press the sides together. After the sauce sprinkle cheese. Top with pepperoni and more cheese. Brush the sides with egg wash. Then, lay the puff pastery on top of the filling. Press down on the sides with a fork. I also made ham and cheese ones..
3. Brush the top with the egg wash and sprinkle the top with garlic bread seasoning. Bake at 400 for 30 minutes. Check on them at 20 minutes it may need more time. Also rotate the pan so all of the pockets get browned on top. 2 of these per person..
4. Enjoy. Let me know what you think. You can fill these with any fillings..

Serve with mustard for dipping, if deisred. https://www.makegood.ca/recipe/easy-pepperoni-and-cheese-pockets Gather your Dorothy Lynch, marinara, two cheese blend of mozzarella and parmesan, pepperoni, an egg, and some Italian seasoning. Add sauce to the bottom half of each rectangle. Then with your egg wash, made of egg, water, and Italian seasoning, brush the edges of each rectangle. On half of each round, layer some mozzarella, and then some pepperoni slices. Fold in half, covering the filling, and then fold the outer edges up and crimp the edges with your fingers to seal.