¼
cup onion chopped
1
tablespoon butter or margarine
1
pound ground beef
8
ounces mozzarella cheese shredded
½
cup pepperoni chopped
2/3
cup pizza sauce
½
teaspoon Italian herb seasoning dried crushed
½
teaspoon salt
¼
teaspoon pepper
2
(8-ounce) cans refrigerated crescent dinner rolls
1
large egg
1
tablespoon water
In
a 10-inch skillet over medium-high heat, sauté onion in butter or margarine
until tender. Add beef and sauté until it loses most of its pink color. Remove
from heat; drain off fat. Stir in cheese, pepperoni, pizza sauce, Italian
seasoning, salt and pepper; set aside to cool.
Preheat oven to 400*. Separate the 2
cans of dinner rolls into eight rectangles. On waxed paper, roll each piece into
a 7x6-inch rectangle; pinch perforations together. Place ½ cup of the meat
mixture on half of one rectangle. Moisten edges of rectangle with water and fold
in half to completely enclose the filling. Press edges together, fold over and
crimp with the tines of a fork. Repeat with remaining rolls and filling. Place
pockets on un-greased baking sheets.
In
a small bowl, beat egg and water. Brush on top of each pocket, being careful not
to let egg drip onto baking sheets. Bake for 15 to 20 minutes or until golden
brown. Cool, wrap and refrigerate. Serve at room temperature or reheat if
desired.