Philly Cheesesteak Pizza Pockets

As you all know I love anything pizza. Pizza pockets, stromboli, deep dish, you name it. They are all so good. This recipe I created to use up some steak-ums that I had in my freezer. I thought about making Philly cheesesteak sandwiches but had second thoughts. So I just thought why not make it into a pizza-style Philly cheesesteak? So I made my dough and kind of made a white sauce to go with it. It turned out really good. So I am sharing it with all of you.

So let’s get started.

INGREDIENTS:

1 Pizza dough ( I use my stromboli dough)
1/2 Box of Steak-ums
1 Onion – thinly sliced
1 Bell Pepper – diced small
Salt and Pepper
2 Cloves Garlic – minced
1 Tbsp. Butter
1 Tbsp. Flour
1/2 C. Milk
1/4 C. Parmesan Cheese – grated
Mozzarella Cheese – grated

DIRECTIONS:

1. After you have prepared the dough and it has done its first rise, Divide the dough into 6 to 8 individual pieces. Place on a sheet tray and cover them with a towel and let rise for 30 minutes.
2. Preheat the oven to 450*.
3. In a small saucepan add the butter and let melt over low heat. Whisk in the flour, garlic, salt, and pepper. Cook for 1 minute. Slowly whisk in the milk until well combined. Cook for 2 to 3 minutes or until thickened. Add in the parmesan cheese and whisk to melt the cheese. Remove from the heat and set to the side.
4. In a skillet over med-low heat add the oil and then add in the onion, bell peppers, salt, and pepper. Toss and cook for 5 to 8 minutes or until the onions and peppers are tender.
5. Add the steak-ums and break apart with your spoon. Cook for 8 to 10 minutes or until the meat is cooked through. At this point, you can add a little Worcestershire sauce if you like. Remove from the heat and set to the side.
6. Roll the dough out to about an 8-inch circle. Place 1 tbsp of the sauce onto the dough and slightly spread it out leaving a border. Add a little mozzarella cheese and a little of the meat mixture. Fold the top half of the dough over the center and crimp the edges closed.
7. Brush the tops with an egg wash ( 1 egg mixed with 1 tbsp water) and season with either salt, pepper, or parmesan cheese.
8. Poke a few holes in the top so the steam escapes. Bake for 12 to 18 minutes rotating the pan halfway through. The tops should be golden brown.
9. Remove and from. the oven and transfer to a wire rack to cool slightly.
10. Serve and enjoy!

• if you are using dough you bought from the bakery you will let it do its second rise.
• If you are using storebought dough, let it come to room temp and follow the instructions on the package as each has different directions.