• 1. In the bowl of a stand mixer, combine milk, sourdough starter, butter, sugar and eggs.  Mix well using the dough hook attachment.
• 2. Add salt, flour, baking soda and baking powder.  Mix for 5-7 minutes.
• 3. Wrap ball of dough in plastic wrap or place in an airtight bowl and allow to ferment at room temperature overnight, or in the refrigerator for up to a week.
• 4. The next morning, or when you’re ready to bake the sourdough pizza pockets, preheat the oven to 350 degrees.
• 5. Divide dough into 8 equal pieces. 
• 6. On a lightly floured surface, roll each dough ball into a circle using a rolling pin.
• 7. Mix up filling ingredients.  If browning the meat fresh and not using leftovers, I like to cook it in a cast iron skillet.  Then add my other ingredients right into the same pan.
• 8. The next step is to place approximately ½ cup of filling into the center of each dough circle.
• 9. Fold dough in half and pinch the edges closed.
• 10. In a small bowl, beat an egg with a fork and then brush the tops of the pizza pockets with the egg wash using a pastry brush.  This will give them a beautiful glossy finish once baked.
• 11. Place on a sheet of parchment paper and bake on a baking sheet or place on a preheated pizza stone using a pizza peel.
• 12. Bake for 20-25 minutes or until golden brown.
• 13. Enjoy fresh, or allow to cool and place in quart ziplock bags and put in the freezer.  Will keep in the freezer for up to 3 months.

To thaw 

• Place on a cookie sheet in the oven and bake until warmed through.  
• Microwave for 1-2 minutes until warmed through