Breakfast Pizza Pockets
Ingredients
Instructions
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PREHEAT oven to 350°F.
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UNROLL pie crusts. Cut four 4-inch squares from each round of pastry to make a total of 8 squares.
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WHISK together 2 eggs, salt and pepper. Heat butter in large nonstick skillet set over medium heat; cook eggs for 3 to 5 minutes or until set and soft curds form. Let cool slightly.
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SPREAD pizza sauce over half of the pastry squares; top with pepperoni, mozzarella and scrambled eggs. Whisk remaining egg with 1 tsp cold water; brush edges of rectangles with some of the beaten egg. Top with remaining pastry squares and press edges to seal with tines of fork. Brush tops with beaten egg.
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PLACE pockets on parchment paper–lined baking sheet. Bake for 25 to 30 minutes or until golden brown and crisp. Serve with ranch dressing for dipping.
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ENJOY
Pro Tips
For a vegetarian option, omit pepperoni and substitute sliced mushrooms, chopped tomatoes or chopped peppers.
Make-ahead: Pizza pockets can be refrigerated or frozen, then reheated in toaster oven.
