A great portable, customizable, freezable lunch option.
Preheat oven to 450 and put a defrosted pizza dough on the counter to come to room temperature.
Prepare your favorite fillings: steam or saute a bag of spinach, grate some cheeses, slice some salami.
Roll the dough out into a large rectangle , about 20" x 10". Use a sharp knife or pizza cutter to slice the dough into 4 or 5 wide strips, then cut each of these strips in half. Roll or hand stretch each piece into a thin rectangle and then place your fillings on one side.
For classic pizza, spread a thin layer of pizza sauce then add a thick slice of mozzarella, along with a slice of pepperoni or salami if you like.
For spinach and feta, use plenty of grated cheddar, mozzarella, and feta and 1-2T of sauteed or steamed spinach and slices of fresh red onion.
For a mini calzone spread a thin layer of sauce, add 2T of ricotta and some mozzarella.
When the pocket is filled, fold over the dough and press or pinch closed. Transfer to a baking sheet sprinkled with plenty of polenta. Gently press down to spread the filling out inside, then repeat the process with all of your rectangles.
Whisk an egg with 1T water and brush some of the wash over each pocket before baking for 10-15 minutes.
