Add a salad to this pizza turnover and you have a complete meal.
They are perfect to have on hand in the freezer.
I stir the filling together in a large frying pan and then I mark 8 even-sized
wedges with a spatula as if I were cutting a pie.
That eliminates guessing how much filling to put into each turnover.
Place the filling on one half of the circle but not close to the edge.
The tines of the fork seal the edge and make the vents for air to escape.
Some will turn out picture perfect and others will have their own style.
Either way, they taste delicious.
1 pkg. dry yeast
1 cup warm water
1 tsp. sugar
Dissolve yeast and sugar in warm water
2 tbsp. vegetable oil
1 tsp. salt
2 ½ to 3 cups all-purpose flour
Combine yeast, oil, salt and 1 ½ cups flour; beat until smooth.
Mix in enough remaining flour to make a moderately still dough.
Turn onto lightly floured surface and knead until smooth and elastic.
Cover; let rise in warm place until doubled, about 1 hour.
1 lb. ground beef
1/2 cup chopped onion
1 cup pizza sauce
1 tsp Italian seasoning
1/2 tsp. salt
Cook and stir ground beef and onion until meat is brown and onion is tender.
Drain off fat. Stir in pizza sauce and seasonings.
Cook over low heat for 5 minutes, stirring often.
Divide dough into 8 pieces. Cover; let rest 10 minutes.
On floured surface roll each into a 6-inch circle.
Spoon equal portions of meat mixture onto half of each circle.
2 cups shredded mozzarella cheese
1 egg, slightly beaten
1 tsp. water
Sprinkle each portion with 1/4 cup cheese.
Moisten edge of 1/2 circle with mixture of egg and water.
Fold in half; seal edge by pressing with a fork.
Prick tops; brush with remaining egg mixture.
Place on greased baking sheets.
Bake at 375° for 30 to 35 minutes or until golden brown.