Hot Dog Pizza Pockets

Today was Cook-For-Kids-Day at my house! Yogurt Cups for breakfast and Pizza Pockets for dinner. This was super simple, and like the yogurt cups, could also be changed up with your favorites. Next time I'm going to add mushrooms to my pocket. Olives would be good too. You could leave out the hot dogs all together and do sausage or pepperoni. My husband really liked this one. I used the leftover pizza sauce I had for the Italian Sausage Calzones, but you could certainly use some spaghetti sauce if you had some on-hand.



1 Pillsbury Thin Crust Pizza Dough
3 hot dogs, sliced lengthwise into half-moons
1/4 cup pizza sauce
1 cup shredded mozarella cheese

Preheat the oven to 450 degrees. Roll out the pizza dough to form a rectangle on the baking sheet (if you're using the regular pizza dough, not the thin crust, you'll want to roll it out to about a 10 X 14 rectangle). Using a pizza wheel or a knife, cut into four 5-by-7-inch rectangles.



Spoon one-quarter of the chopped hot dog onto the center of each rectangle, leaving a 1-inch border around the filling. Top the hot dogs with 1 tablespoon sauce and 3 tablespoons shredded cheese. Fold the rectangle in half lengthwise over the filling, wrapping the dough around. Pinch and fold the edges together to secure. Repeat with all the rectangles. Cut 2 or 3 small vents in the top of each pocket. Bake until browned and bubbling, about 15 minutes. Let stand 10 minutes before serving.

Serve with green beans or celery sticks.


Enjoy!




(adapted from Rachael Ray Magazine)