Stuffed Pizza Pockets

Stuffed Pizza Pockets

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon salt
3 to 3-1/4 cups all-purpose flour
1 can (8 ounces) pizza sauce, divided
12 slices pepperoni
1 package (2-1/2 ounces) thinly sliced deli pastrami, chopped
1 package (2-1/2 ounces) thinly sliced deli ham, chopped
3/4 cup shredded part-skim mozzarella cheese
1 egg, lightly beaten

In a large mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 2-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Roll dough into a 14-in. x 10-in. rectangle. Cut with a 3-in. round cookie cutter. Reroll scraps to cut a total of 24 circles. Place 1 teaspoon pizza sauce and a slice of pepperoni in the centers of 12 circles.

Combine the pastrami, ham and cheese; place equal amounts over pepperoni. Top each with 1/2 teaspoon pizza sauce. Cover with remaining circles; press edges with a fork to seal.

Place on greased baking sheets. Brush with egg. Bake at 400° for 20-25 minutes or until golden brown. Warm remaining pizza sauce; serve with pizza pockets. Makes 1 dozen.