Do you ever put pizza dough on in the bread maker and the timing just DOESN’T work?  we did this the other night with our homemade pizza dough recipe, and ended up ORDERING takeout pizza as we were a few hours off.

So, I took a risk, bagged the dough when it was done in a ziploc bag and popped it in the fridge.

A day or two later I had “all this dough” and figured I would monkey up some mini pizzas, which (when creativity spawned) turned into homemade pizza pockets.

I removed the dough from the fridge, dusted the counter with flour and rolled out a portion into a sheet.

From there I used a glass to cut circles.  My hubby requested “small ones” that were bite sized (and I still curse him).  Let’s just say the bigger ones are easier to stuff!

Each circle was topped with a “dollop” of homemade sauce – just a simple tomato sauce with salt, pepper and italian herbs. Added to that, a bit of cheese, and whatever other “toppings you like”

We used a bit of diced pepper salami, sautéed mushrooms and (mmm) black olives!

Each little “pocket” then gets it’s corners dampened and folded over.

Press the edges together with a fork.  It is best to let them “rest” before baking for about 20minutes so you can be sure the edges are stuck!  No one wants a busted pizza pocket when it comes out of the oven!

Pop them into a warm oven (350′) for about 15-20 minutes (depending on their size)  I have tried stabbing them to leave an air hole and leaving them, and honestly there isn’t that much difference.

Eat them hot, or let them cool and refrigerate for lunches, or pop them in the freezer for later!  Our kids LOVE them in their lunches, and they are the perfect thing to pull out to go alongside a salad or veggies and dip for those nights you JUST don’t want to cook!