Pizza Pockets

Oh my oh my. So, as some of you may already know, when I get on a pizza kick, I get a little nuts. Like, "hmmm, i want pizza for dinner. Which means left overs for second dinner, and brekkie!" Then there's usually some left over at lunch too. Which turns into a vicious cycle of pizza for 5-6 meals in a row. You never know what could happen after that.... Sometimething like 5-10 lbs gained in two weeks I'm sure. At any rate, I've dedcided it's much better to make my own nasty pizza in a pocket, than eating those that come with their own "crisping sleeve" from the Grocery Outlet.  I have a quick and nasty recipe for y'all. 

Ingredients:

For the sauce...

Tomato paste (1 6oz can)

White Distilled Vinegar (some)

Sugar (1 tbs) 

Herbs de provence (or a bunch of oregano, thyme, basil, etc)

For the crust...

1 can of nasty Pilsbury biscuits or pizza dough or whatever else nasty dough comes in a can

OR

Make ur own dough; there are a lot of super simple pizza dough recipes online

For the guts... Obviously anything you want; I like the following...

Sausage

Red pepper flakes

Roasted garlic

Broccoli

Mozzarella cheese

Put it all together and what do you get? A pizza pocket for kitty and me!

• Simmer the tomato paste in a saucepan on medium heat and stir in the vinegar, sugar, and herbs to taste. I like to start this about twenty minutes before everything else because the longer it simmers, the better the taste comes out.
• Sautee your choice of nasty meat if you are using any. Browning nicely so as not to contract any sort of e.coli 0157:H7 or whatever the super cool foodborne illness of the day tends to be.
• Preheat oven to 425F.
• Roll out your nasty dough (or really nice homemade dough if you don't have a job and that sort of time is what you have (Rachel)). I like to roll mine out in a nice long rectangle, so when it curls in like dough does, it will end up sort of rounded and then the pocket really does look like a pocket in the end.
• Smear some sauciness onto one half of ur dough, sprinkle with various things - onion powder, garlic flakes, red pepper flakes, boogers, etc - then start stacking on your ingredients. 
• When you're done addings things, smear some more sauciness on the top and sprinkle with cheeziness. Then, carefully fold over the other half of your dough.
• Pinch the sides together all the way around, or make the edges real pretty by smashing with a fork. Stab a few holes in the top so the damn thing doesn't explode. Bake on a cornmeal covered cookie sheet for ~ 20 minutes give or take, at 400F (you preheated to 425F, so the dough will get a super nice hotflash, which I believe seals it very nicely, then bakes it slower so all the insides get hot too, but what do I know.)
  
• Remove from oven when top is golden brown and delicious looking - or when you're so hungry or drunk you can't stand it anymore. Be very very careful, as nasty meat and sauce ingredients inside are explosively hot.