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Padysaurus Pizza Pockets

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  • 3 c All-purpose flour (up to 3-1/4)
  • 1 pk Active dry yeast
  • 1 tb Sugar
  • 1 ts Salt
  • 1 c Warm water (120-130)
  • 1 tb Butter or margarine; melted
  • 1 cn (8 oz) pizza sauce
  • 12 sl Pepperoni
  • 1 pk (2.5 oz) fully cooked pastrami, thinly sliced/choppe
  • 1 pk (2.5 oz) full cooked ham;, thinly sliced/choppe
  • 3/4 c Mozzarella cheese; shredded
  • 1 Egg; beaten


In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar and salt. Add water and butter; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead for 4 minutes. Roll dough into a 14x10-inch rectangle. Cut with a 3-inch round cookie cutter. Reroll scraps to cut a total of 24 circles. Place 1 tsp pizza sauce and a slice of pepperoni in center of 12 circles. Combine pastrami, ham and cheese; place equal amounts over pepperoni. To pwith 1/2 tsp of pizza sauce, if desired. (Save remaining sauce for another use or for dipping.) Cover with remaining dough circles; pinch edges or press with a fork to seal. Place on greased baking sheets. Brush with egg. Bake at 400° for 20-25 minutes or until browned.
Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest V1 #701 by The Taillons <> on Jul 31, 1997