Named for the french name of one of the fillings, arugula, these pizza pockets are a superb alternative to heavy, meaty alternatives. I have adapted this recipe from a Giada de Laurentiis recipe I saw a while back. They are a great addition to parties or a good family pleasure on a budget. I like to serve mine with a selection of basil pesto, meaty marinara, and spicy marinara. There are a couple of advantages to this meal: it can be thrown together pretty quickly if you have frozen turkey and pizza dough in the fridge; it is pretty healthy but also indulgent; it tastes great; you can make it on a but and under time restrictions (make the filling in advance); and, kids will love it.

Rocket Pockets (aka Turkey Arugula Pizza Pockets)

adapted from Giada de Laurentiis

One batch store-bought or prepared pizza dough
One pound ground Turkey
One tablespoon each: Ground Pepper, Italian Seasoning, Herbs de Provence
One to two teaspoons crushed red pepper
Two large shallots, minced
Four cloves garlic, minced
One-Half cup Parmesan Cheese, shredded
One-Third Cup mozzarella or Fontina (optional)
Three-Fourths of a package of room temperature cream cheese (reduced fat is fine)
Salt
One egg, cracked and beaten
Basil pesto
Meaty Porcini Marinara 

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles. Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the garlic and shallots and cook until glassy. Add the ground turkey and season with pepper, salt, herbs, and red pepper. Cook until golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat, remove pan from burner and stir in the cheeses. Adjust seasoning as necessary.

Brush pesto across the tops of the rectangles, leaving the outer half-inch plain. Spoon topping onto one side of each of the rectangles. Brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, sauce of choice heat over low heat in a  saucepan. Serve the hot pizza pockets with the meaty marinara and basil pesto alongside for dipping.