Dic Ann’s Burger Pockets

Servings: 12+

Ingredients:

500 g ground beef

Onion (finely diced)

Pepperoni x ~25 slices (chopped)

Dic Ann’s sauce

Sweet Onion Mustard

Sweet Burger Pickles (finely diced, in place of relish)

Mozzarella cheese

Frozen pizza dough (450 g, or make your own)

Eggs

Montréal steak spice

Instructions:

Start by cooking the ground beef and onions over medium heat. Add the Montréal steak spice (2-3 tsp, or to taste).

Once the beef is cooked and the onions start to turn translucent, add the chopped pepperoni and keep cooking for a few more minutes.

Next, add ¾ of the jar of Dic Ann’s sauce and reduce by 60 to 70% over medium-high heat. You want it to be barely liquid.

Add 1 tbsp of sweet onion mustard (or more, to your liking) and mix well.

Add the diced pickles (3 to 5 slices should be enough) and mix well.

Let cool (another option is to put this mixture in ice cube trays and let it freeze for 4 hours. This makes filling the dough less messy).

Roll out your pizza dough and cut 12 evenly sized round pieces. Fill each round of dough with a little mozzarella and a ball of the ground beef mixture. Wrap the dough around the filling and pinch it closed. Place the filled dough on your baking sheet with the pinched seam facing down.

Use 3-4 egg yolks to brush the tops of the pockets. Add a light sprinkle of Montréal steak spice (or another spice blend of your choice).

Follow the baking instructions on the dough if it is pre-made/frozen. Usually around 400 degrees for 18 to 24 minutes. The pockets should be a nice golden colour. We suggest letting them cool for 5 to 10 minutes before eating.