Food Network: Pizza Pockets

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Pizza Pockets
Recipe courtesy Giada De Laurentiis

Ingredients
1 tablespoon olive oil
8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade

Directions
Heat the olive oil over medium-high heat in a medium-sized, heavy
skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and

cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup
Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin
20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal
rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the
rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and
crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of
each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15
to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets
with the marinara sauce alongside for dipping.