2 teaspoons olive oil
1/2 pound ground American Lamb
2 cloves garlic, finely chopped
1/2 cup prepared pizza sauce, divided
2 tablespoons grated Parmesan cheese
2 tablespoons chopped olives
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped red onion
2 teaspoons capers
1/4 teaspoon red pepper flakes
10 ounces refrigerated pizza dough (1 package)
Servings: 6
1. In skillet, heat 1 teaspoon olive oil and lamb and garlic until cooked; drain well and cool to room temperature. In small bowl, combine lamb mixture with 3 tablespoons pizza sauce, cheese, olives, bell pepper, onion, capers and pepper flakes; set aside.
2. On lightly floured board, roll out pizza dough to a 14 x 10-1/2-inch rectangle. Cut in half crosswise and into thirds lengthwise to make six 7 x 3-1/2-inch rectangles. Brush half of each rectangle with pizza sauce, leaving 1/4-inch edges. Top each with 1/4 cup lamb mixture and pizza sauce. Brush edges of crust with water, fold over, and using fork, crimp and seal. Brush tops of pizza pockets with 1 teaspoon olive oil. Place on baking sheet and bake in 425ºF oven for 12 to 15 minutes until golden brown.
1/2 pound ground American Lamb
2 cloves garlic, finely chopped
1/2 cup prepared pizza sauce, divided
2 tablespoons grated Parmesan cheese
2 tablespoons chopped olives
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped red onion
2 teaspoons capers
1/4 teaspoon red pepper flakes
10 ounces refrigerated pizza dough (1 package)
Servings: 6
1. In skillet, heat 1 teaspoon olive oil and lamb and garlic until cooked; drain well and cool to room temperature. In small bowl, combine lamb mixture with 3 tablespoons pizza sauce, cheese, olives, bell pepper, onion, capers and pepper flakes; set aside.
2. On lightly floured board, roll out pizza dough to a 14 x 10-1/2-inch rectangle. Cut in half crosswise and into thirds lengthwise to make six 7 x 3-1/2-inch rectangles. Brush half of each rectangle with pizza sauce, leaving 1/4-inch edges. Top each with 1/4 cup lamb mixture and pizza sauce. Brush edges of crust with water, fold over, and using fork, crimp and seal. Brush tops of pizza pockets with 1 teaspoon olive oil. Place on baking sheet and bake in 425ºF oven for 12 to 15 minutes until golden brown.
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