Saturday Sauce Pizza Hamentaschen

Ready to Bake Pie Crusts (I  used Dufour Pastry Kitchens Classic 9" Pie Crusts- each package comes with two crusts, which make about 10 hamentaschen per crust)

1 x 16 oz. Jar Saturday Sauce (you won't need the entire jar) 

1 x Handful Mozzarella, Shredded

Egg wash (1 egg, beaten) 

Sesame Seeds

Nigella Seeds

Prepare the Crust:

• Remove your ready-to-bake pie crusts from the freezer and allow them to thaw at room temperature.
• Preheat your oven to 350°F (175°C).

Shape the Dough:

• Once the dough is thawed, roll out each pie crust on a flat surface. Use a glass or cookie cutter to cut the dough into rounds (a coupe cocktail glass works perfectly). Each 9-inch crust should give you about 10 rounds.
• If you’re left with excess dough, roll it into a ball and flatten it out to make additional rounds.

Assemble the Hamentaschen:

• Line a baking sheet with parchment paper and arrange the dough rounds on the sheet, spaced apart.
• Place about a teaspoon of Saturday Sauce in the center of each round (don't overfill to avoid spillage).
• Add a pinch of shredded mozzarella on top of the sauce (around 8 shreds per round).

Fold and Seal:

• Fold each dough round into a triangle, carefully pinching the corners tightly to seal the filling inside. Ensure the edges are well-sealed to prevent leakage during baking.

Egg Wash and Toppings:

• In a small bowl, whisk the egg for the egg wash.
• Brush the top of each hamentaschen with the egg wash for a golden, shiny finish.
• Sprinkle sesame seeds and nigella seeds over the egg-washed dough for extra texture and flavor.

Bake:

• Bake the hamentaschen in the preheated oven at 350°F (175°C) for approximately 25-30 minutes, or until they are golden brown and crispy.

Serve:

• Once baked, allow them to cool slightly before serving. Enjoy your savory hamentaschen!