Use your favorite sourdough pizza crust recipe. We love Erin's sourdough pizza crust!
Put a mound of toppings (warm or cold) on the dough circle, but just on one side of it.
Repeat for all the pizza pockets.
Bake for 10 to 20 minutes, or until golden brown. Mine took 15 minutes.
*My toppings were: a grass-fed ground beef and pinto bean mixture (sauteed with onions and garlic, and seasoned with salt, pepper, thyme and oregano), and queso fresco cheese.
Pizza Pockets https://traditionalcookingschool.com/food-preparation/recipes/pizza-pockets/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Pizza+Pockets