Vegan Deluxe Pizza Pocket

Italian Pizza Dough

1. In a large mixing bowl, combine warm water, yeast, oil, and sugar. Let the yeast activate for 10 minutes.
2. In a separate bowl, mix together flour, salt, Italian seasoning, garlic powder, parsley flakes, and oregano.
3. Add flour mixture to water mixture, knead until ball forms.
4. Place dough in an oiled mixing bowl, cover, let rise in a warm place for an hour to an hour and a half.
5. Once the dough has roughly doubled in size, punch it down and knead it into a ball again.
6. Cut the dough in half, or quarters, depending on how large you want your calzones. The calzones pictured are each one-quarter of the dough.

Garlic Butter Topping

1. In a small bowl, combine vegan butter, garlic powder, parsley flakes, and oregano.

Deluxe Pizza Pocket

1. Preheat oven to 425.
2. Spread dough into a small circle (approximately 9") on a parchment paper-lined baking sheet.
3. Top each pizza crust with half the pizza sauce, half the cheese, and half the green peppers and onions.
4. Add a layer of Yves pepperoni slices to the top.
5. Fold pizza crust in half, pinch the edges so it's sealed.
6. Twist the edges if desired. This helps it stay together better, and it looks cute!
7. Coat the tops of the pizza pockets generously with the garlic butter mixture.
8. Sprinkle more parsley flakes and oregano over the pizza pockets.
9. Bake at 425 for 20 minutes. Serve with more pizza sauce to dip!