DISCLAIMER:  i don’t consider this a recipe, and i’m ashamed to have this be the first entry on my food blog after a month-long hiatus.  that said…

PIZZA KING from marion, IN.  ah, how i miss it.  there is no other pizza quite like it.  two of my favorite things about pizza king are 1) they use ground pepperoni, and 2) the BBQ sauce they use on their pizza.  better yet, the fact that they’ll MIX the BBQ with their regular pizza sauce, creating a slightly sweet, tangy, yet italian-tomatoey sauce.

so, using regular old crescent roll dough, i created a pizza pocket that reminds me of pizza king pizza.  it’s so easy, i hate to even call it a “recipe”.  this is “semi-homemade” cooking at it’s finest, and i don’t think sandra lee would even call this a recipe.  and btw, god i hate her.  so annoying w/ her foo-foo tablescapes.  who DOES that??  okay, here you go:

kiddo alert:  this should go over well.  for all of the obvious reasons.

get it:

• 1 stick/log of pepperoni.  cut into slices and put into food processor and pulse/grind until the pepperoni is the consistency of hamburger meat.
• 1/4 lb (1/4th of a jimmy dean-sized roll) of ground italian sausage, cooked, drained
• shredded mozz cheese.  you could use fresh, sure, but we’re cooking with pillsbury dough here, so keep it all in perspective.
• BBQ sauce & canned or jarred pizza sauce.  mix 1/2 cup with 1/2 cup BBQ sauce.
• 1 roll pillsbury crescent rolls (the jumbo sized ones make for easier pocket-making.

make it:

1. oven to 375.  on baking sheet, carefully roll out the dough and separate into it’s little triangles.
2. in the middle of each triangle, put a neat little pile of (in order) pepperoni, sausage, a spoonful of sauce, and top with as much cheese as you think will fit.
3. fold triangle edges up and seal into a pocket.  gently pinch edges together.  if there are some little open spaces, it’s fine.
4. bake for 12-15 min, until golden brown.  eat hot.

GOOD!