Step 1: Preheat your oven to 400 °F (200 °C). Line a baking sheet with parchment paper. Lightly dust your clean work surface with the tablespoon of all-purpose flour. This setup ensures you can work efficiently once your dough is ready.
Step 2: Divide the pizza dough into six equal portions. On your floured surface, roll each piece into a 6-inch (15 cm) circle, aiming for about ⅛ inch (3 mm) thickness. Uniform circles will help your pockets bake evenly.
Step 3: In a medium bowl, combine the pizza sauce, mozzarella, cheddar, pepperoni, turkey bacon, chicken ham, bell pepper, onion, and Italian seasoning. Season with a pinch of salt and pepper to taste. Stir everything together until all ingredients are well-distributed, ensuring every bite of your pocket is packed with flavor.
Step 4: Lay one dough circle flat on your work surface. Spoon 2–3 tablespoons of the prepared filling into the center of the circle, making sure to keep it at least ½ inch away from the edges. Carefully fold the dough in half over the filling, creating a half-moon shape. Press down lightly to gently flatten the pocket.
Step 5: To seal the edges, dip the prongs of a fork into a little flour (this prevents sticking), then gently crimp around the entire perimeter of each pocket. This not only securely seals in the delicious filling but also creates a beautiful, rustic edge that will crisp up nicely during baking.
Step 6: Brush the top of each pizza pocket with the beaten egg, ensuring an even coat, especially around the edges. This egg wash will give your pockets a beautiful, glossy, golden-brown finish. Immediately sprinkle the 1 teaspoon of dried oregano (or additional Italian seasoning) evenly over all six pockets.
Step 7: Transfer the assembled pockets to your prepared parchment-lined baking sheet, spacing them approximately 1 inch apart. This space allows them to expand without sticking together as they bake.
Step 8: Slide the baking sheet into your preheated 400 °F (200 °C) oven. Bake for 15–18 minutes, rotating the pan halfway through the baking time. Continue baking until the pockets are puffed, the crust is a rich golden-brown, and the filling is visibly bubbly and melted through any small seams.
Step 9: Remove the baking sheet from the oven and let the pizza pockets rest for 3–5 minutes. This brief cooling period allows the filling to set slightly, preventing any scorching hot sauce from escaping on your first bite. Transfer them to a wire rack or platter and serve warm, ideally with extra pizza sauce for dipping.