Pepperoni Pizza Hot Pocket

• 1 tube (13.8 ounces) Pillsbury refrigerated pizza crust

• 6 tablespoons pizza sauce plus more for dipping if you want

• 30 slices pepperoni

• 1 cups shredded Italian cheese

• 2 tablespoons fresh grated parmesan cheese

• Garlic salt to taste

Preheat oven to 400 F.

Lay put a large sheet of parchment paper on your counter. Roll out pizza dough onto it into a 14”x11” rectangle.

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

Place three rows of pepperoni, ten slices each on top of the sauce and sprinkle two cups of your shredded cheese over it all. Use parchment paper to help you fold the top half over the bottom half. It makes it really easy. Fold parchment paper back and you will have one long rectangle.

Use a fork to seal edges.

Spray pam over the entire top and lightly sprinkle with garlic salt and your grated Parmesan.

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

Bake 15 minutes and then set oven to broil and broil until golden- 2 or 3 more minutes.

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

Serve with marinara to dip in if desired.