4 Servings 30 min Cook
1 Tbsp Olive Oil
3 1/2 Tbsp chopped Onions
1 Clove Garlic
1 Tbsp Tomato Paste
1 Can Tomatoes
1/2 Tsp Sugar
1 Dash Salt
1 Dash Pepper
6 Leaf, whole Basil
8 Oz Pizza Dough
2 Cup, shredded Mozzarella Cheese
12 Oz Pepperoni
1 Tbsp Parmesan Cheese
Preheat the oven to 400 degrees F.
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.
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.
