PEPPERONI PIZZA HOT POCKETS

1. Preheat oven to 450 degrees F. Line an oven safe pan with aluminum foil and spray with nonstick cooking spray.
2. Lay one slice of bread down and brush egg whites along the edges. Add 10 turkey pepperoni and 14g light shredded mozzarella to the middle. Leave about half an inch along the edges. Add a piece of bread on top and press it down the best you can. Brush the egg whites on the edges of the top piece. Press the edges down with your fingers, then use a fork to crimp the edges shut.
3. Take a pizza cutter and slice off the crusts, then brush more egg whites on the top of the hot pocket. Poke holes on top with your fork and use a spatula to transfer your hot pocket to a pan. Repeat this process for all 5 hot pockets.
4. Add your hot pockets to the oven for 6-10 minutes (the time will vary based on your oven so keep an eye on them). Once they’re done, add a dipping station of pizza sauce on the side and enjoy!