Recipes

Ingredients

• 1 lb (500 g) pizza dough
• 1/2 cup (125 mL) tomato sauce
• 1 1/2 cups (375 mL) shredded mozzarella cheese
• 1 pkg (125 g) of Mastro® Capocollo
• 2 tbsp (30 mL) olive oil

Directions

1. Preheat oven to 425°F (220°C). On lightly floured work surface, divide dough into 6 portions. Roll out each portion into 8-inch (20 cm) round.
2. Spread tomato sauce over half of each round, leaving 1-inch (2.5 cm) border all around edge. Top with mozzarella and capocollo. Fold dough over to enclose filling; pinch to seal edges. Brush tops with olive oil.
3. Cut two vent holes in top of each pocket. Place on parchment paper–lined baking sheet. Bake for 18 to 20 minutes or until golden brown.
4. Tip: Serve hot or cold for packed lunches.