I make these quite frequently at the request of my oldest son (they're his favorite). Pizza pockets, aka calzones are super easy to make, just roll your favorite pizza dough out to about 1/8-inch thickness, cut into circles or squares, brush the edges with a little water, add filling of creamy ricotta cheese, a little mozzarella cheese (to help bind the ricotta), followed by the fillings of your choosing. If you used a round dough piece, fold it in half over the filling and crimp the edges together first using your fingers, then follow up using a fork to get a good, solid crimp. If using a square piece of dough, fold it into a triangle over the filling and crimp as above.Using a scissors cut one or two vent slits in the top of each piece, then brush with whole egg and bake at 400 to 425F until golden brown, as soon as the pockets come out of the oven brush with garlic butter and sprinkle with powdered Parmesan cheese. You can "up the ante" a bit by sprinkling on some shredded Parmesan cheese just before placing it in the oven. We also like to add a leaf or two of fresh basil to the filling for a great flavor and aroma. These are good for a party too as you can make then ahead of time and keep them warm in the oven until you're ready to serve them.
Tom Lehmann/The Dough Doctor