Tomato and chorizo pizza pockets

Looking for a delicious bite that combines flavor, crispiness, and a melt-in-your-mouth texture? These...

Ingredients

650 g (approximately 1 1/2 lb) of pizza dough
125 ml (1/2 cup) marinara sauce
2 Vignato SAVOURA tomatoes, diced
100 g (3 1/2 oz) of chorizo sausage cut into thin slices
180 ml (3/4 cup) of grated mozzarella

Preheat the oven to 190°C (375°F).
On a lightly floured work surface, stretch the pizza dough to a thickness of 3 mm.
Using Halloween cookie cutters, cut 16 shapes out of the dough, making sure to get eight identical pairs.
In the center of eight of the pastry shapes, spread the sauce. Top with tomatoes, chorizo sausage, and cheese. Brush the edges of the pastry with egg yolk. Place the remaining pastry shapes on top of the filling and press to seal.
Place the pizza pockets on a baking sheet lined with parchment paper. Brush the top of the dough with egg yolk.
Bake for 18 to 22 minutes.