Pepperoni Pockets
| 1 | medium onion, chopped | 1 |
| 1 | medium sweet green pepper, chopped | 1 |
| 1 tbsp | vegetable oil | 15 mL |
| 1-1/2 cups | pizza sauce | 375 mL |
| 1 tbsp | Italian seasoning | 15 mL |
| To taste | Black pepper | to taste |
| 3 cups | cooked U.S. rice | 750 mL |
| 1/2 cup | chopped pepperoni | 125 mL |
| 1/4 cup | grated Parmesan cheese | 50 mL |
| 1 | pkg (283 g) refrigerated pizza crust | 1 |
| 1 | egg, beaten | 1 |
In large skillet, cook onion and green pepper in oil for 3 minutes, or until onion is translucent. Stir in pizza sauce, Italian seasoning and black pepper; simmer 3 minutes. Remove from heat. Stir in rice, pepperoni and Parmesan cheese; cool. Roll pizza dough flat to thickness of 1/4 inch (5 mm). Cut into 6 squares. Spoon about 1/3 cup (75 mL) filling in centre of each square. Fold into triangle and press edges with fork; brush tops with egg. Place on ungreased baking sheet and bake in 425°F (220°C) oven for 20 minutes or until golden brown.
Makes 6 pockets.
Source www.riceinfo.com
*Use GF pizza crust and check sauce, pepperoni and Italian seasoning for gluten.
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