Ham and Broccoli Pizza Pockets
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4
Ingredients
Pizza Pockets
- 2 teaspoons Olive oil
- 1 cup chopped cooked ham
- ¾ cup chopped broccoli florets
- 2 tablespoons chopped green onion
- 1 (2-ounce) jar diced pimientos, drained
- 2 (8-ounce) cans refrigerated crescent dough sheets
- 1 cup shredded sharp cheddar cheese
- 1 large egg, lightly beaten
- 1 tablespoon water
- dried Italian seasoning
Easy Pizza Sauce
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- ¼ cup fresh basil leaves
- 2 cloves garlic, minced
- 1 tablespoon honey
- ½ teaspoon dried oregano
- ½ teaspoon Kosher salt
- ¼ teaspoon crushed red pepper
Directions
Pizza Pockets
Preheat oven to 375°. Line a baking sheet with parchment paper.
In a medium skillet, heat oil over medium heat. Add ham, broccoli, and green onion; cook, stirring constantly, until broccoli turns bright green. Remove from heat; stir in pimientos.
On a lightly floured surface, roll out half of dough, and cut into 4 equal portions. Spoon ham mixture onto center of each portion. Sprinkle with cheese.
In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash onto edges of dough. On a lightly floured surface, roll out remaining dough, and cut into 4 equal portions. Place dough over filling, pressing edges with a fork to seal. Brush tops with egg wash, and sprinkle with Italian seasoning.
Bake until golden brown, about 15 minutes. Immediately remove from pan. Serve warm with Easy Pizza Sauce.
Easy Pizza Sauce
In the container of a blender, place all ingredients; blend until well combined and smooth. Use in any recipe that calls for pizza sauce.