Personalized Chef Aprons and More!
Heat the olive oil over medium-high heat in a medium-sized,
skillet. Add the sausage and cook until crumbled and golden, about
5 minutes. Add the arugula and cook until wilted. Turn off the heat
and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan,
salt, and pepper and stir to combine. Set aside.
Preheat the oven to 400F. Roll out the pizza dough
on a lightly
floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle
in half lengthwise. Then cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles.
Using a pastry
brush, brush the edges of the rectangle with egg wash. Close the
rectangle of pizza dough over the topping. Use a fork to seal and
crimp the edges. Place the pizza pockets onto a parchment paper-lined
baking sheet. Brush the top of each pizza pocket with egg wash.
Sprinkle with the remaining Parmesan. Bake until golden, about 15 to
Meanwhile, heat the marinara sauce over low heat
in a medium
saucepan. Serve the hot pizza pockets with the marinara sauce
alongside for dipping.