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

  Whole 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 degrees F.
2. Heat the olive oil in a small saucepot over medium-low heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add in the garlic and sauté for 1 minute. Add in the tomato paste and sauté for 1 more minute. Stir in the diced tomatoes, sugar, and season with salt and pepper. Add the torn basil leaves and bring to a slow simmer. Allow to simmer for about 15 minutes while you make your pizza pocket.
3. Divide dough and roll out the dough balls on a lightly floured surface into 4 equal 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 to 15 minutes. Serve with the sauce on the side.