Game Day Football Pizza Pockets
½ cup hot water (120-130°F)
1 teaspoon Vegetable Oil
1 egg (beaten with a tablespoon of cold water)
Heat oven to 425°F. Spray 9x13-inch pan with no-stick cooking spray.
Combine pizza crust mix and ½ cup hot water in medium bowl; stir about 30 strokes with fork or until well blended. Shape dough into ball. (If dough is too sticky, add 1 to 2 tablespoons flour.) Brush with oil. Cover; let stand 5 minutes.
Roll out pizza crust. Using a large round cookie cutter, cut round circles out of the dough. Use the cookie cutter again on the round dough cutout to create a football shape. Use this first football shape as a template and cut the rest out. Re-roll the scraps and cut out as many football shapes as you can.
On a football cutout, place a couple pepperoni slices, a piece of mozzarella and a little pizza sauce.
Brush a little of the egg wash around the edges and place another football shaped cutout over the stuffing and seal by pressing down of the edges.
Using a fork, crimp the edges around the pizza pocket and make 3-4 slits in the top to resemble football laces.
Brush the tops of each pizza pocket with the egg wash and place them on a baking sheet.
Bake for 10-12 minutes or until the pizza pockets turn a golden brown. Serve with pizza sauce for dipping.
Serving Size (1 pocket), Calories 140 (Calories from Fat 0), Total Fat 4.5g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 280mg, Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 1g, Includes 0g Added Sugars), Protein 6g, Potassium 93mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 73mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.