PIZZA CRUST:

2 pkgs. rapid rise yeast
1 c. warm water (105-115 degrees)
3 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
3 c. flour

This recipe for pizza crust will make about 8 pizza pockets.

Heat water, add the 2 packages yeast and stir until dissolved. Add the sugar and salt and stir, let set while you measure out the flour into a mixing bowl. Add the yeast/water mixture to the flour and the salad oil. Mix until it forms a sticky ball. Roll out onto floured board and knead for 5 minutes. Let dough set for about 15 minutes before you begin to roll out with a rolling pin. Roll the dough about 1/8" thick and cut circles with a piece of Tupperware approximately 4" in circumference. Place bottom circles on a cookie sheet, then add some sauce, cheese, pepperoni. Cut another circle for the top and seal the edges. Bake at 425 degrees for about 7 to 10 minutes (light brown).