1 lb (454g) fresh sausages of your choice (veal/tofu, chicken, Mexican, etc.).

1 tablespoon (15 ml) butter

1 lb (454g) store-bought pizza dough

1/2 cup (125 ml) store-bought pizza sauce

1/2 cup (125 ml) shredded mozzarella cheese

1 egg

1/4 cup (60 ml) milk

With the rack in the middle position, preheat the oven to 230 °C (450 °F).

Loosen the skin of the sausages and release the flesh. Place in a bowl.

In a skillet, cook the sausage meat in the butter, stirring until cooked. Remove from the heat and let cool.

Divide the pizza dough into four balls. Spread each ball with your fingers on a floured work surface to obtain 18-cm (7-inch) in diameter circles. Do not put flour on top of the dough.

Spread the pizza sauce on each circle of dough, up to 1.5-cm (1/2-inch) off the edge. Add the cheese and sausage meat. Close each pizza, bringing the bottom edge up and pinching it over to seal. Flip the pockets and place them on a baking sheet lined with parchment paper.

In a bowl, whisk the egg with the milk. Brush the pizza pockets with this mixture. Bake for about 15 minutes, until nicely browned.

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