2 sheets frozen pie dough, thawed
3 eggs, divided
Pinch each salt and pepper
1 tbsp butter
1/4 cup pizza sauce
16 pepperoni slices
1/4 cup shredded mozzarella cheese
1/2 cup ranch dressing
Preheat oven to 350°F.
Unroll pie crusts. Cut four 4-inch squares from each round of
pastry to make a total of 8 squares.
Whisk together 2 eggs, salt and pepper. Heat butter in large
nonstick skillet set over medium heat; cook eggs for 3 to 5
minutes or until set and soft curds form. Let cool slightly.
Spread pizza sauce over half of the pastry squares; top with
pepperoni, mozzarella and scrambled eggs. Whisk remaining egg
with 1 tsp cold water; brush edges of rectangles with some of
the beaten egg. Top with remaining pastry squares and press
edges to seal with tines of fork. Brush tops with beaten egg.
Place pockets on parchment paper–lined baking sheet. Bake
for 25 to 30 minutes or until golden brown and crisp. Serve with
ranch dressing for dipping.