13 ounces Chorizo
1 tablespoon olive oil
8 ounces crimini mushrooms, thinly sliced
1 large or 2 small bunches curly kale, ribs and stems removed, coarsely chopped
1 1/4 cups marinara sauce
1 1/2 teaspoons dried oregano
2 pounds fresh pizza dough
1 pound shredded mozzarella (about 4 cups)
1 large egg
1 tablespoon milk
Preheat oven to 350°F.
Heat oil in a large pot over medium-high. Cook chorizo and mushrooms for about 10 minutes. Stir in kale, sauce, and oregano; season with salt. Cover and cook until kale is wilted, about 2 minutes. Toss to combine, then remove from heat and let cool.
Line 2 rimmed baking sheets with parchment. Cut dough into 8 equal portions and roll into balls. Working one at a time, roll out on a lightly floured surface to a 7 1/2–8"-diameter circle. Transfer 1/2 cup filling and 1/2 cup cheese to center of circle. Brush water around edges of circle, then fold dough in half over filling to create a half moon. Using a fork, press edges to seal. Transfer to prepared sheet. Repeat with remaining dough, filling, and cheese.
Whisk egg and milk in a small bowl. Brush tops of pizza pockets with egg wash.
Bake pizza pockets on parchment-lined rimmed baking sheets until tops are golden brown, about 30 minutes.
Credit: Anna Stockwell