Pepperoni Pizza Pocket

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  3 ½ tbsp chopped or 35g

• Garlic

  Raw

  1 clove or 3g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Fresh

  6 leaf, whole or 3g

• Pizza Dough

  Giant

  16 oz or 456g

• Mozzarella cheese

  Part skim milk

  2 cup, shredded or 224g

• Pepperoni

  Pork, beef

  12 oz or 336g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

Directions

1. Preheat the oven to 400°F.
2. Heat olive oil in a small saucepan over medium-low heat. Add onions and sauté until translucent, about 2 to 3 minutes. Add garlic and sauté for another minute. Stir in tomato paste and sauté for 1 more minute. Add diced tomatoes, sugar, salt, and pepper. Stir in torn basil leaves and bring to a slow simmer. Let simmer for about 15 minutes while preparing the pizza pockets.
3. Divide and roll out the dough into 4 equal rounds on a lightly floured surface. On half of each round, layer mozzarella and pepperoni slices. Fold the dough over the filling and crimp the edges to seal. Place on a baking sheet, brush with olive oil, and sprinkle with Parmesan. Bake until golden, about 10 to 15 minutes. Serve with the sauce on the side.