Pizza Purses

Preheat oven to 400° F.

Get your work station ready with everything you’ll need (photo) to make the purses. You’ll need a large area to spread the dough out on, tomato sauce, shredded sheese, basil, melted earth balance, a brush, and a damp kitchen towel/plastic wrap.

You’ll want to open the dough, unroll it, remove 5 sheets, cover the 5 sheets, re-roll and re-package the remaining dough….all as fast as you possibly can.

Once the leftover dough as been put away, you’ll begin brushing and stacking each of the five sheets. Always re-cover the sheets you’re not currently working with, or else they’ll dry out.

Remove one sheet from the stack of five and lay it out in front of you. Brush with melted Earth Balance, starting at the edges and working in to the center (the edges will dry out the fastest, this prevents that). If you get some rips or tears, don’t worry–it won’t be noticeable by the time you’re done. Just repair them as best you can and move on.

Once covered in Earth Balance, place the second sheet on top. Brush. Repeat this process until all 5 phyllo sheets have been stacked and brushed. Using a pizza cutter, cut dough into six squares (one cut lengthwise, two cuts widthwise).

Now you can relax. The dough won’t dry out so quick now that it’s coated in Earth Balance. Place ⅙ of the sauce in the middle of each square. The add cheese and a few basil leaves. I left mine whole because I’m lazy, but you can chop yours up if you want.

Gather the edges of the squares into the center, twisting to seal and form a purse. Place the completed purses on a baking sheet. Give the purses one final brush of Earth Balance before going in the oven.

Bake for 10-15 minutes (I did 15) until the purses turn golden brown along the edges and the body feels cooked and flaky. Top with fresh basil leaves and serve warm.