Pizza Pockets

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Turkey sausage

  Fresh, raw

  100g

• Rocket

  Kids 55ml - Wall's

  100g

• Cream cheese

  100g

• Parmesan cheese

  Grated

  100g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Pizza

  Pepperoni topping, regular crust, frozen, cooked

  1 pizza or 428g

• Pesto Pizza

  Made with Organic Wheat Flour & Roma Tomatoes - Trader Giotto's

  100g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Cheese sauce

  Prepared from recipe

  100g

Directions

1. Heat the olive oil in a medium-sized, heavy frying pan over a medium-high heat. Add the sausage and cook until crumbled and golden, about five minutes. Add the rocket and cook until wilted.Turn off the heat and allow to cool for about 10 mins. Add the cream cheese, 35g of the Parmesan, salt and pepper and stir to combine. Set aside. Preheat the oven to 200C/gas mark 6. Roll out the pizza dough on a lightly floured surface to a thin 50cm by 30cm rectangle. Cut the rectangle in half lengthwise. Cut each half into 8 equal rectangles.Spoon the sausage topping onto half of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with beaten egg. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges.Place the pizza pockets onto a greaseproof paper-lined baking sheet. Brush the top of each pizza pocket with beaten egg and sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.Meanwhile, heat the marinara sauce over a low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping. ADVERTISEMENT
2. (source: http://www.foodnetwork.co.uk/article/delicious-dinner-recipes-fussy-toddlers.html)