Ham and Cheese Hot Pocket

• 1 tube (13.8 ounces each) Pillsbury refrigerated pizza crust

• 1 1/4 cups whole milk ricotta cheese

• 24 pieces sliced pepperoni

• 8 slices deli ham

• 2 cups shredded part-skim mozzarella cheese

• 1 beaten egg for egg wash

• Grated parmesan cheese for garnish

• Marinara sauce, warmed

Preheat oven to 400 F.

Roll out pizza dough into a 14”x11” rectangle on large greased baking sheet.

Spread ricotta over half of dough, leaving a one inch border along sides and the top half of rectangle empty.

Place three rows of pepperoni along the ricotta and fold the ham slices in half and place on top of the pepperoni.

Sprinkle all the mozzarella over the meats and carefully fold the top half of pizza dough over the bottom half. Pinch sides together and then use a fork to crimp edges.

Use a brush to cover the top thinly with egg wash.

Make several tiny (1/8”) slits along the pastry for steam.

Bake 15-18 minutes or until nice and golden.

Let rest 5 minutes before using a long and sharp knife to slice into 8 slices.

Serve with warmed marinara to dip in and freshly grate some Parmesan on the hot pockets.