Instructions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Divide the 1 pound refrigerated pizza dough into 8 equal portions.
• On a clean work surface or on the prepared parchment, roll each portion into a 5-inch square. Place the squares on the prepared baking sheet, leaving space between them.
• Spoon 1 tablespoon of pizza sauce onto the center of each square, leaving a 1/2-inch border around the edges.
• Evenly divide the 1 cup shredded mozzarella cheese among the squares, sprinkling the cheese over the sauce on each one.
• Evenly divide the 1/2 cup sliced pepperoni among the squares and place the slices on top of the cheese.
• Fold each square in half over the filling to form a pocket. Press the edges together to seal, then crimp the sealed edges with a fork to ensure they are closed.
• Brush the tops and edges of each sealed pocket with the beaten large egg.
• Bake on the prepared baking sheet for 15 minutes, or until the pockets are puffed and golden brown.
• Remove from the oven and let the hot pockets cool on the baking sheet for about 5 minutes before serving.