By: Emmy Ambrosio Special to the Chronicle
1 can of Pillsbury biscuits
1 block of mozzarella cheese, cut into about 1 inch cubes (String cheese cut into 1 inch cylinders works too)
1 bag of pepperoni (you can alter this to be whatever “pizza topping” that you desire)
1 jar of pasta sauce for dipping
Parmesan cheese, Italian seasoning, or garlic powder is optional.
Heat oven to 375 degrees. Grease a baking dish or cookie tray with cooking spray, butter or oil, etc.
Separate biscuits and flatten each one into a thin round. Biscuits will have to be as flat as possible in order for the filling to fit properly.
Lay a couple of slices of pepperoni on rounds making sure to leave room around the edges. Place a cheese cube in the center of the round and cover with more pepperoni. When you have filled your dough to your desired capacity, fold the edges of the dough over the filling. Make sure to pinch the dough together to prevent the contents from seeping out while cooking.
Place each ball with the folded and pinched side down on your pan about 1-2 inches apart. At this point you can sprinkle some parmesan cheese, garlic powder, or Italian seasoning over the top for added flavor. Bake for about 20-25 minutes or until the dough looks brown all the way around. Cooking time may vary depending on each oven. Do not take out prematurely because the inside of the dough may not be cooked through.
Heat pasta sauce in microwave-safe mug or bowl and dip your wonderfully delicious pockets of pizza in it. Sharing is optional. Enjoy!