Ingredients:
1⁄2 cup finely chopped pepperoni
One 4-ounce jar mushrooms, drained and finely chopped
2 tablespoons finely chopped black olives
4 ounces cream cheese, soft ened
11⁄2 teaspoons dried oregano
1⁄2 teaspoon garlic powder
4 tablespoons grated Parmesan
1⁄8 teaspoon salt
1⁄8 teaspoon pepper
Four .83- ounce packages mozzarella
string cheese
One 14- ounce can refrigerated pizza
crust
3 tablespoons bottled Italian salad
dressing
Pizza sauce or marinara sauce
Method:
1. Preheat the oven to 375°F.
2. Combine the pepperoni, mushrooms, olives, cream cheese, 1 teaspoon of the oregano, the garlic powder, 2 tablespoons of the Parmesan, the salt, and pepper in a medium bowl; mix well.
3. Cut each mozzarella stick into six 1⁄2- inch slices.
4. On a lightly floured surface, roll out the pizza dough to a 12 × 18- inch rectangle. Brush the dough with 2 tablespoons of the Italian dressing.
5. Cut the dough into 24 equal pieces. Place 1 piece of the mozzarella and a scant tablespoon of the pepperoni mixture on each square.
6. Bring all four corners together above the filling and pinch to seal.
7. Brush with the remaining 1 tablespoon Italian dressing and sprinkle with the remaining 2 tablespoons Parmesan and 1⁄2 teaspoon oregano.
8. Arrange the bundles on a 15 × 10- inch baking sheet about 1 inch apart. Bake for 15 to 20 minutes. Serve with pizza sauce or marinara sauce.
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