Crescent Pizza Pockets
Ingredients 1 can Pillsbury refrigerated crescent dough sheets ¼ cup pizza sauce ¾ cup shredded mozzarella cheese ½ cup sliced pepperoni (24 slices) 1 tsp. grated Parmesan cheese
Directions 1. Preheat oven to 375°F. 2. Unroll dough sheet on a Pastry Sheet. Using the bottom side of the Empanada Maker; cut 4 rounds of pastry. Re-roll dough as needed. Place a cut round of pastry on the Empanada Maker; moisten edges with beaten egg or water. 4. Spread 1 tablespoon pizza sauce on center of each circle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Close, pressing tightly to seal; Sprinkle each rectangle with ¼ teaspoon grated cheese. With fork, prick top of each to allow steam to escape. Place on baking sheet lined with the Silicone Baking Sheet with Rim. 5. Bake 13 to 15 minutes or until deep golden brown. Serve warm.
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