Pizza Pockets

Make the dough:

1. Make the Hamburger Bun dough according to the recipe.
2. Line a 13" by 18" baking sheet with parchment paper. Set aside.

Shape the pizza pockets: (see post for visual step-by-steps)

1. Once the dough has risen, divide it into 10 equal pieces and form into round balls.
2. Take one piece of dough and flatten it with a rolling pin, about 4.5" in diameter.
3. Layer the pepperoni and cheese in the centre of the dough, and pleat to seal the edges.
4. Place the shaped dough seam-side down onto a lined baking sheet.
5. Repeat with the remainder.
6. Cover the buns with plastic wrap/loose tea towel and leave it to rise in a warm location, until the buns are slightly puffy (about 20-30 minutes, depending on how warm your kitchen is).
7. Near the end of the rising time, preheat oven to 375°F/191°C.
8. Once the buns are puffy, use a sharp pair of kitchen scissors to cut the tops of the buns in a "cross" or "x," cutting about ⅔rds of the down.
9. Place the tomato sauce into a little plastic baggy.
10. Make a small cut at the corner/tip of the bag to squeeze about 1 tablespoon tomato sauce into the top of the buns (where you've made the "cross" or "x.")
11. Tip: use a small spoon to help push down the tomato sauce so it doesn't overflow.
12. Bake the pizza pockets at 375°F/191°C for 20-22 minutes, or until lightly golden; covering with aluminum foil halfway through (if the tops get too brown).
13. Remove from oven and transfer to a wire rack to cool.
14. Garnish with chopped parsley (optional) and serve warm.