Pizza Pockets/Purse

Total Time: 1 hr 40 min Prep: 35 min Cook: 1 hr 5 minYield: 12 pizza pockets Level: Intermediate

Ingredients

• Red Sauce:


• 2 cups diced tomatoes


• 1/2 cup julienned red onions


• 1 tablespoon fresh minced parsley


• 1 tablespoon fresh minced thyme


• 1 teaspoon ground cumin


• 1 teaspoon celery salt


• 1 teaspoon kosher salt


• 1/2 teaspoon ground white pepper


• Oil, for deep frying


• Twelve 5-inch square egg roll wrappers


• 1 1/2 cups shredded mozzarella


• 1/4 cup cornstarch


• Shredded Parmesan, for garnish

Directions

For the red sauce: Combine the tomatoes, onions, parsley, thyme, cumin, celery salt, kosher salt and white pepper in a saucepan. Cook, stirring, for 1 hour. The sauce should be reduced to about 1 1/4 cups. Add more salt and pepper to taste, if needed.

Heat oil in a deep-fryer or a large, heavy pot to 375 degrees F.

Lay the wrappers on a flat clean surface. Blend the cheese and 1/4 cup red sauce in a bowl to create the stuffing. Blend the cornstarch and 1/4 cup water in another bowl, mixing well to create a slurry. Brush the edges of the wrappers with slurry, then place a dollop of sauced cheese in the center of each wrapper. Bring the edges of the wrappers towards the center in a cone shape, and then pinch and seal the bottom edge over to create a triangle.

Fry the pockets until golden, 3 minutes, and then remove with a slotted spoon and allow excess oil to drip over paper towels. Sprinkle with Parmesan and serve over remaining red sauce.