1 (3.5) package pepperoni slices, chopped
1 cup small curd cottage cheese
1 large egg
1 tab. chopped fresh parsley, or 1 tsp. dried
1/2 tsp. garlic powder
3 tab. grated Parmesan cheese
1 cup shredded mozzarella cheese
2 (11 oz.) cans refrigerated pizza dough
1/2 (24 oz.) jar pasta sauce
Preheat oven to 375°.
In a small bowl, mix first 5 ingredients until blended. Stir in pepperoni and cheese.
Divide each pizza crust into 2 portions. Roll into 7 inch circle.
Spoon 1/2 cottage cheese mixture into fold dough over pressing edges and sealing with a fork. Place on baking sheet. Cut 3 large slits in the dough.
On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet.
Bake until golden brown, 20-25 minutes. Serve with sauce.