2. Set oven to 400 degrees. Roll out the dough to a 1/8-inch thick rectangle on a lightly floured surface. Cut the dough into 8 6-inch square pieces. (You may re-roll the scraps to get 18 rounds.)

3. Place 1/2 cup filling in the center of each square. Moisten the edge of the dough with water and fold the dough over the filling, pressing with your fingertips to seal. Using a fork, crimp the edges and cut a vent in the top of each pocket. Arrange the pockets on greased baking sheets and brush with the egg. Bake about 25 minutes, or until golden brown.

4. Transfer the pockets to a wire rack to cool. Arrange the pockets on a baking sheet in one layer and freeze until solid, at least 2 hours. Transfer the pockets to a storage bag or container and keep in the freezer for up to 3 months.

5. To serve: Remove one pocket from the freezer and microwave until hot, about 2 minutes (times will vary depending on the strength of your microwave).

Per pocket (without filling): 395 calories, 6 grams protein, 36 grams carbohydrates, 1 gram sugar, 25 grams fat, 91 milligrams cholesterol, 158 milligrams sodium, 1 gram dietary fiber.

Cheesesteak Filling

Makes filling for 8 pockets

2 tablespoons vegetable oil

1 large onion, sliced thin

1 pound ribeye, sliced thin

Salt and pepper to taste

8 ounces shredded sharp provolone cheese

1. Heat the oil in a large skillet over medium high. Add the onion and cook until golden brown and soft, about 8 minutes. Add the ribeye and cook until the meat is no longer pink, about 5 minutes longer. Season to taste with salt and pepper.

2. Refrigerate until cold, at least 30 minutes.

3. Combine the steak mixture and cheese in a large bowl.

Per serving: 262 calories, 19 grams protein, 2 grams carbohydrates, 1 gram sugar, 19 grams fat, 54 milligrams cholesterol, 277 milligrams sodium, trace dietary fiber.

Mexican Chicken Filling