• If you're making the pizza sauce and the mock-ricotta, do that before starting the instructions for the pizza pockets.
• Preheat oven to 425°F. Place parchment paper on your work surface the size of your baking sheet.
• On parchment, roll pizza dough very thin. Divide into four portions.
  
• Leaving a 1-inch gap around all edges, off center, on one side of each piece spread 1 tablespoon pizza sauce.
  
• Add 2 tablespoons Mock-Ricotta, a generous ¼ cup mozzarella and some pepperoni.
  
• In a small bowl, beat the egg with a teaspoon water to make egg wash. Brush outer edges of dough with egg wash.
  
• Fold the empty half of the dough over filling and press to seal. Fold the edges of the dough over and pinch to further seal the dough.
  
• Brush the tops of the calzones with egg wash and sprinkle each with parmesan.
  
• Cut a few small slits in the top of the calzones to release steam.
• Slide the parchment onto the baking sheet. Bake for 15 minutes or until golden brown.
• Serve immediately or cool completely, wrap individually and freeze up to 3 months. Reheat in the microwave or in the oven.

For the Petite Portion Pizza Sauce

• Drain the tomato sauce through a coffee filter set in a strainer over a bowl for 15 minutes to remove excess liquid from the sauce.  
  
• Mix the drained sauce with the sugar, garlic powder, and Italian seasoning.

For the Mock-Ricotta

• In a small food processor or by hand - blend cottage cheese (not low fat, the texture is different) with the garlic powder, Italian seasoning and salt.
  
• This is easily doubled or quadrupled to be used on pizzas or in lasagna.