Preheat oven to 375 degrees F. Spray cookie sheet or pizza pan with non-stick cooking spray. Set aside.

In a medium bowl dissolve active dry yeast in warm water along with sugar. Let stand for 8-10 minutes.

Stir in flour, salt and oil slowly. Beat until smooth. If you have a standup mixer this is the perfect time to use the bread hook available. If not simply mixing by hand until forms a dough (somewhat sticky) works just fine. Set aside and allow to rest for 5 minutes.

Dust a clean flat surface with flour and pat dough out until ¼ inch thick. Approximately 14”x 12”.

Cut into 4 strips and each strip cut into 4 rectangles. Total 12 “pockets” will be created from this dough.

On each rectangle of dough, leave a teaspoon or two of sauce, preferred toppings and cheese. Try to keep toppings centered in dough.

Fold dough over from both sides meeting in middle and pinch along sides to seal. If dough is sticky, may need to use a spatula or flat knife to slide under pocket to lift and place on baking sheet.

Bake pockets for 7-10 minutes at 375 degrees or until golden brown on top.

Serve hot or allow to cool and place in labeled freezer bags to freeze for future use.