Pepperoni Pizza Pockets

1 T. olive oil, plus more for brushing
1/2 small onion, diced
1 clove garlic, minced
1 T. tomato paste
28-oz. can of diced tomatoes
1/2 tsp. sugar
salt & pepper to taste
4-6 basil leaves, finley chopped

4-6 basil leaves, finley chopped

Pizza Dough:
2 Cups all purpose flour
1 T. yeast
1 1/2 tsp. sugar
3/4 tsp. salt
2/3 cup warm water
3 T. oil (olive or canola)

Other ingredients needed:
All-purpose flour for dusting
2 cups shredded mozzarella
12 oz. pepperoni, thinly sliced
Grated Parmesan to taste


Preheat oven to 400 degrees F.

Sauce - Heat the olive oil in a small saucepot over med.-low heat. Add the onions and saute until translucent, 2-3 min. Add the garlic and saute for 1 more min. Add the tomato paste and saute for 1 more min. Stir in the diced tomatoes, sugar, and season with salt and pepper. Add the basil leaves and bring to a slow simmer. Allow to simmer for about 15 minutes whild you make your pizza pockets.

Dough - Combine 1 cup flour, yeast, sugar & salt in large bowl. Add water & oil and mix until well blended, about 1 min. Gradually add remaining flour to a soft dough ball. The dough will be slightly sticky. Knead on flourd surface, adding additional flour if needed until smooth & elastic, about 4 minutes. Let rise for 15-30 min. covered with plastic wrap in a greased small bowl.

Roll out dough on a floured surface and divide into 4 even rounds. 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. Place the pockets on a baking sheet, brush with olive oil and sprinkle with grated Parmesan. Bake until golden, 10-15 minutes. Serve with the sauce on the side.

Contact Information

Elgin Local Schools
1239 Keener Road South  
Marion, OH 43302

Phone:  740.382.1101  
Fax: 740.382.1672