Mini Football Pizza Pockets
Courtesy: Jill Garcia Schmidt, Jill's Kitchen
1 pkg store bought pie crust (contains 2 rolled up crusts), room temperature
1 egg beaten w 1 tbsp water
Preheat oven to 425 degrees.
Roll out the pie crust until it's smooth. Cut out an even number of identical football shapes, using the first one as a template.
On one football, layer two pepperoni, a thin slice of mozzarella cheese and a dab of sauce. Carefully brush some of the egg wash around the edges of the football. Top with another football and press with fingers to seal. Use a fork to crimp the edges. Cut small slits across the top of each football pocket to resemble the laces.
Gently brush egg wash across the top and edges of each football pizza pocket. Bake in preheated oven for 10-12 minutes.
Serve w leftover sauce.
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