Pepperoni Pizza Pockets

My children and husband are big fans of frozen meat and cheese pockets. I don't mind them too much for convenience sake, but they can get pricey and the preservatives aren't something I'm a fan of. No matter how I try, I can't seem to find the name brand for less than a dollar per pocket, so I set out to make my own. The day I made these, they cost a whopping 35 cents each. Prep-time is minimal and you don't need a lot of filling to .....

My children and husband are big fans of frozen meat and cheese pockets. I don't mind them too much for convenience sake, but they can get pricey and the preservatives aren't something I'm a fan of. No matter how I try, I can't seem to find the name brand for less than a dollar per pocket, so I set out to make my own. The day I made these, they cost a whopping 35 cents each. Prep-time is minimal and you don't need a lot of filling to make them work. In fact, too much filling can cause leakage and soggy crusts.

What you'll need

1 cup unsalted butter or shortening
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
8 Tablespoons ice water
4 ounces sliced pepperoni
1 cup pizza sauce
1 cup shredded mozzarella cheese

Notes:

Serves 10

How to make it

Preheat oven to 375° F.
Cut butter into small cubes and set aside. Combine flour, salt and baking powder. Add to butter and cut in until crumbly.
Sprinkle ice water over crumbs and blend with fingers until a smooth dough forms. Let rest briefly.
Roll dough into a rectangle 25 inches by 10 inches. Cut into 10 equal squares 5 inches x 5 inches each.
Spread one side of each square with a tablespoon of sauce. Top with cheese and pepperoni so that all squares contain the same amount.
Fold over the other side of the dough and pinch edges to seal.
Bake on parchment lined baking sheets for 10 minutes. Remove from oven and sprinkle each pocket with a bit more cheese and return to the oven for 5 minutes longer.