Savory Turnovers

Make the dough: In a large mixing bowl, whisk together the All-Purpose Flour (1 1/2 cups) and Kosher Salt (1 tsp). Add the Unsalted Butter (1 cup) to the flour and use your fingertips to press the flour into the butter. You want large clumps of butter that are coated completely in the flour.

Slowly pour in the Water (1/2 cup) until a shaggy dough forms, you may only need about ⅔ of the total water, just enough to bring the dough together. Gently bring the mixture together and wrap in plastic. Let the dough rest for 20 minutes in the refrigerator.

Turn the dough out onto a lightly floured work surface and knead gently to form a smooth rectangle. Roll the dough to a ¼ inch (¾ cm) thick rectangle (roughly 8x20 in. or 20x50 cm.), careful not to overwork the dough.

With the short sides of the rectangle perpendicular to your hips, fold the top third down to the center and the bottom third up and over the top. Give the dough a quarter turn and roll out again to about three times its size. Fold the dough into thirds once more, cover with plastic wrap and refrigerate for at least 20 minutes and up to overnight.

Make the savory sauce: In a blender or food processor, combine the Crushed Tomatoes (1 can), Olive Oil (2 Tbsp), Dried Oregano (1 tsp), and Kosher Salt (2 tsp). Blend until smooth.

Make the pastries: Preheat your oven to 375℉ (190℃). Line a baking sheet with parchment paper.

Roll the dough out on a lightly floured surface until it is about ¼ inch (¾ cm) thick (roughly 10x18 in. or 25x45 cm.) rectangle. Cut the dough into 3x5 inch (7x12 cm.) rectangles.

Spread the marinara on 3 pieces and top with Bell Pepper (1/2 cup), Shiitake Mushroom (1 cup), Low-Moisture Mozzarella (1/2 cup), and Pepperoni Sausage (2 oz). Place a piece of dough on top of the filling and gently press the sides to seal the edges.Use a knife to square off the edges so that they are completely even.

Place the pastries on the prepared sheet tray and let cool in the refrigerator for about 15 minutes.

Brush the tops of the pastries with Egg (1) and use the tines of a fork to poke holes across the tops of the pastries, this will help to vent while baking. Sprinkle the Grated Parmesan Cheese (1/2 cup), Garlic Powder (1 tsp), Dried Oregano (1 tsp), and Sea Salt Flakes (to taste) over the tops of the pizza pastries and bake until golden brown, about 20 minutes.