Pizza in pockets “Calzone”

Ingredients:

• 220 g Italian turkey sausage, raw
• 1 tbsp. l. olive oil
• 1 cup arugula (about 30 g)
• 110 g of cream cheese, room temperature
• 1/3 tbsp. grated parmesan + 1/4 tbsp.
• 0.5 tsp salt
• 1/4 tsp ground black pepper
• 1 package (400 g) of store-bought pizza dough
• Premium flour for work
• 1 egg, beaten (for brushing)
• 1.5 tbsp. marinara sauce, store-bought or homemade

Preparation:

1. Heat the olive oil in a medium heavy-bottomed skillet over medium-high heat. Add the sausage and cook until golden brown, about 5 minutes. Add the arugula and cook until completely wilted. Turn off the heat and let cool for about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and black pepper and toss to combine. Set aside.
2. Preheat oven to 200°C. On a lightly floured work surface, roll out the pizza dough into a thin rectangle measuring 50 x 30 cm. Cut the rectangle in half lengthwise. Cut each half into 8 equal rectangles.
3. Spread the filling on one side of each rectangle. Using a pastry brush, brush the edges of the rectangle with beaten egg. Fold the dough rectangle over the filling. Using a fork, crimp the edges to seal. Place the pizzas in their pockets on a parchment-lined baking sheet. Brush the top of each pie with beaten egg. Sprinkle with the remaining Parmesan cheese. Bake until golden brown, about 15-17 minutes.
4. Meanwhile, heat the marinara sauce in a medium saucepan over low heat. Serve the hot pockets with marinara sauce for dipping.