1 lb. pizza or bread dough
2-3 tbsp. olive oil
4-5 cloves garlic, minced
1 onion, chopped
1 coarsely chopped green pepper (optional)
1/2 tbsp. each oregano, rosemary and basil, minced (see note)
1/4 cup fresh parsley, minced
1 lb. ground beef (or meatloaf mix)
1 tsp. salt (or to taste)
1 tsp. freshly ground black pepper
3/4 cup marinara sauce or salsa (see variations)
pinch of hot red pepper flakes
1/2 lb. grated mozzarella cheese
1/4 tsp. each garlic and onion powder

In one tablespoon of olive oil in skillet, brown ground beef (or other ground meat mixture - sausage meat, meatloaf mix, ground pork, etc may be used for variety).

As ground meat begins to brown, add garlic, onion and chopped herbs and seasonings. Stir in marinara sauce, salsa (or even ketchup in a pinch!).

Season to taste with salt, pepper, onion and garlic powder and pepper flakes. Set mixture aside to cool while pizza dough is being rolled out.

Preheat oven to 450°F.

On a cookie sheet greased with olive oil, roll out pizza or bread dough into a rectangle 1-foot wide and 20-inches long. Brush the top of the dough with more olive oil and sprinkle evenly with a light dusting of salt, garlic and onion powder. Spread mozzarella evenly over the dough, leaving a 1-inch edge (as you would a pizza).

With the long side of the dough facing you, imagine folding the dough as you would a letter, into thirds. Spread 1/2 of the meat mixture into the center third of the dough. Take the left third of the dough and fold it over the meat in the center, just to cover it and pinch tightly in the seam.

Mound the second 1/2 of the meat mixture over the dough (which is now covering the meat in the center). Fold the right third over all and pinch tightly shut. You should now have 2 layers of meat mixture and three layers of dough.

Make sure all ends/openings are sealed. Spray or brush the top with olive oil and season lightly with salt, garlic and onion powder.

Bake for 10 minutes at 450°F (5 minutes for individual size pockets or appetizers); reduce heat to 350°F and continue to bake about 25 minutes or until golden (15-20 minutes for smaller pockets).

Remove from oven and allow to cool 15 minutes on a rack before slicing.

Variations:

Mexican Style Variation: Substitute mild salsa for marinara sauce; omit basil and Rosemary; use 1/3 teaspoon ground cumin and/or taco seasoning instead.

Party Pockets: Use Pepperidge Farm Puff Pastry Sheets to make individual sized pockets or jelly-roll type appetizers with this meat filling.

Or pizza dough may be rolled into 3 smaller rectangles to make 3 individual pockets instead of one larger one. The smaller pockets will bake about 10-15 minutes sooner, so keep a close watch.

Submitted by: CM