Pizza Pockets

Filling:
2 lbs sausage, crumbled
1 package of peperoni, diced
1 can mushrooms
(Mix the filling together; you can add or substitute filling items!)

3-4 cups cheese

Sauce:
1/2 can diced tomatoes
1 can tomato paste
1 can tomato sauce
3 tablespoons oregano
salt and pepper
(Blend in food chopper to make a paste)

Dough:
9 t. active dry yeast
4 c. warm water
1 t. salt
8 t. olive oil
4 t. oregano
2 cups whole wheat flour
6-8 cups white flour

Dissolve yeast in warm water in a large mixing bowl. Add salt, olive oil, oregano, and 2 1/2 c. flour. Mix until a soft dough is formed. Add remaining flour, 1/2 c. at a time, until dough is no longer sticky. Knead for 2 minutes.

Place in a greased bowl, turning once to grease the top. Cover and let rise for at least one hour. Punch dough down. Roll dough into 40 even balls. Preheat oven to 350 degrees.

Flatten each ball of dough. Put some sauce on it, add a tablespoon of the filling mixture and then add cheese. Close the pocket and let rise on a pan (approximately 10 minutes). Bake for 15-20 minutes.

Let cool and put in a bag to freeze!

Makes approximately 40 pizza pockets!!