Pizza pockets recipe
 Let your kids choose their favourite filling for these little pizza pockets as a lunchtime treat or easy after-school snack, served alongside plenty of colourful chopped veggies. 1 tbsp olive oil1 large garlic clove, crushed1 tsp dried oregano400g tin chopped tomatoes 2 x 400g packs pre-rolled pizza dough, or 2 x 375g packs ready-rolled puff pastry150g/5½oz mix of grated mozzarella and cheddar 1 free-range egg, beaten 1 tbsp olive oil 1 large garlic clove, crushed 1 tsp dried oregano 400g tin chopped tomatoes 2 x 400g packs pre-rolled pizza dough, or 2 x 375g packs ready-rolled puff pastry 150g/5½oz mix of grated mozzarella and cheddar 1 free-range egg, beaten 16 slices pepperoni, halved (2 slices per pocket) 16 slices pepperoni, halved (2 slices per pocket) 4 large slices ham, chopped227g tin pineapple slices, drained and chopped 4 large slices ham, chopped 227g tin pineapple slices, drained and chopped 1 small red pepper, seeded and thinly sliced 80g/2¾oz sweetcorn (tinned is fine) 1 small red pepper, seeded and thinly sliced 80g/2¾oz sweetcorn (tinned is fine) Method Heat the oil in a pan over a medium heat, add the garlic and oregano and cook for 30 seconds, until fragrant. Add the tomatoes and simmer for 10–15 minutes until thickened, stirring from time to time and breaking up the lumps of tomato. Leave to cool.Unroll the pizza dough (or pastry) and divide each piece into four. Put a spoonful of the tomato sauce on one half of each of the eight pieces of dough. Add your chosen filling, then the cheese. Brush the edges of the dough with beaten egg, then fold the uncovered side over the filling. Press the edges together and crimp with a fork to seal. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake the pizza pockets for 20 minutes, until golden and puffed. Leave to cool for 5 minutes before tucking in. Heat the oil in a pan over a medium heat, add the garlic and oregano and cook for 30 seconds, until fragrant. Add the tomatoes and simmer for 10–15 minutes until thickened, stirring from time to time and breaking up the lumps of tomato. Leave to cool. Heat the oil in a pan over a medium heat, add the garlic and oregano and cook for 30 seconds, until fragrant. Add the tomatoes and simmer for 10–15 minutes until thickened, stirring from time to time and breaking up the lumps of tomato. Leave to cool. Unroll the pizza dough (or pastry) and divide each piece into four. Put a spoonful of the tomato sauce on one half of each of the eight pieces of dough. Add your chosen filling, then the cheese. Brush the edges of the dough with beaten egg, then fold the uncovered side over the filling. Press the edges together and crimp with a fork to seal. Unroll the pizza dough (or pastry) and divide each piece into four. Put a spoonful of the tomato sauce on one half of each of the eight pieces of dough. Add your chosen filling, then the cheese. Brush the edges of the dough with beaten egg, then fold the uncovered side over the filling. Press the edges together and crimp with a fork to seal. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake the pizza pockets for 20 minutes, until golden and puffed. Leave to cool for 5 minutes before tucking in. Bake the pizza pockets for 20 minutes, until golden and puffed. Leave to cool for 5 minutes before tucking in.