Pizza pockets!

I have always wanted to recreate pizza pockets/little calzones, and I trial and errored a few times before landing on this recipe. I made a little video of it on my youtube page here with steps, and I've included the recipe below. I'm excited to try it with some different fillings—I have in mind halloumi, pesto, and some mushrooms. 

Makes 12 pizza pockets 

Ingredients

Dough:

2 cups warm water

4 1/2 tsp instant active yeast

1 tbsp sugar 

5 cups white all purpose flour 

1 tbsp kosher salt 

2 tbsp olive oil, plus 1/2 tsp more for oiling bowl 

1 egg for egg wash

Filling:

1 cup tomato sauce

450 grams of cheddar cheese (or any other cheese of your choice) 

Roughly chopped basil 

Place parchment paper on two cookie sheets. 

Combine the 2 cups of warm water, 4 1/2 tsp instant active yeast, and 1 tbsp sugar in a bowl. Stir and let sit for ten minutes until surface is foamy. 

Add 5 cups white all purpose flour to a large mixing bowl. Whisk in salt. 

Add yeast mixture to flour mixture. Mix until a shaggy dough forms. 

Roll out and knead on a lightly floured surface for 5 minutes, until the surface of the dough is smooth and springy. 

Lightly oil a bowl, and place dough inside. Let rise in a warm place for 45 minutes - 1 hour, until doubled in size. 

Roll out dough on lightly floured surface. Use a knife or bench scraper to cut into 12 roughly equal sized pieces. Roll each piece into a ball. 

Take a ball, press down with your palm to flatten. Use a rolling pin to roll it into a disc about 5 inches across. 

Add 1-2 tbsp of tomato sauce to disc. Add basil on top of sauce. Pinch edges, and slide in a piece of cheese. Seal the pocket. Place on parchment paper. 

Go around the curved edge of that same pizza pocket and fold the dough over itself again. Flip it over, and lightly press down on the pocket. Take a fork and press down on the dough seal on the curved edge of the pocket, all the way around. Repeat this process with the remaining 11 pockets. 

Pre-heat the oven to 425. Crack and lightly beat an egg in a bowl or cup. 

Using a brush, paint a light egg wash over the surface of each pocket, ensuring you get into the fork crimp marks. 

Use the fork to poke holes in the surface of the pizza pockets to allow steam to escape. 

Bake the pizza pockets for between 20-25 minutes, until the crust is a deep golden brown. 

Remove, let cool on a wire rack for 10 minutes.