Instructions

1. Place a rack in middle of oven and preheat to 400°. Line a rimmed baking sheet with parchment paper.
2. Heat your chana masala according to package directions, and then place in a medium bowl. Heat 1 Tbsp. extra-virgin olive oil in a medium pot over medium-high. Add 5 oz. baby spinach and cook, stirring often, until wilted, about 3 minutes. Add into the bowl with chana masala and stir to combine.
3. Divide 1 lb. store-bought pizza dough, room temperature, into 4 equal portions and place on a lightly floured surface. Working one a time, roll each portion into a 5″ round. Divide spinach mixture among rounds, placing in the center of each. Fold one side of dough up and over filling until edges meet up to create a half-moon. Pinch and press edges to seal. Carefully transfer to prepared baking sheet.
4. Brush top of each pocket with 1 large egg, beaten to blend, then sprinkle with 2 tsp. sesame seeds. Bake until crust is golden brown and crisp, about 30 minutes. Let pockets cool slightly on baking sheet before eating.