Pizza Pockets

I had a request for something like these, so here you are.  One of the best parts about being a classically trained Chef is that I have the opportunity to show people that you don't need a fancy culinary degree to make food your family will love.  You won't find a recipe for Boeuf Bourguignon on here...these are recipes that anyone can do, with simple ingredients.  I hope you're enjoying them!

What you'll need:

• 3 cans buttermilk biscuits (usually 10 per can)
• 56 pepperoni slices
• 1 lb block Colby cheese
• 1 egg, beaten
• Parmesan cheese & Garlic powder
• 1 jar pizza sauce

Preheat oven to 425 degrees Fahrenheit.

Cut the block of cheese into 28 squares.

Flatten out biscuit dough with a roller ( the pizza sauce jar works well ), and stack pepperoni & cheese on the center of each one. 

Fold up edges of dough, closing the pocket.  Place seam side down in a greased 9x13 pan.

Using a pastry brush ( a rolled up paper towel works in a pinch ), evenly brush the egg over the tops of the pockets, and sprinkle cheese & garlic powder on as desired.

Bake 18-20 minutes, until golden brown.

Serve with pizza sauce for dipping.

**Note: You can put the pizza sauce in the pockets, but it's trial and error.  If you use too little, it just soaks into the dough, and if you use too much it leaves the pocket soggy and tends to leak out the sides.  Feel free to experiment, but I recommend serving the sauce on the side.