Preheat oven to 450f degrees and spray two baking sheets with nonstick cooking spray.

In a small bowl, whisk together Eggland’s Best eggs, milk and garlic.

In a separate larger bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.

Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.

Stir the egg mixture into the flour mixture. Mix until dough comes together into a loose ball. To make this easier, use an electric mixture with a dough attachment.

Dump the dough ball onto a large, floured countertop.

Knead the dough ten times (turning it over onto itself and turning 90 degrees)

Add additional flour as necessary to keep it from sticking.

Using a rolling pin, roll out dough to ½-inch thickness.

Take a 3-inch biscuit cutter, cut out all the dough into circles.

After cutting out the circles, press them down slightly to make them a bit larger and to make room for fillings.

Place the crust circles on prepared baking sheets and spoon a tablespoon of pizza sauce onto the middle of the dough circles.

Then add a tablespoon of shredded cheese, a slice of pepperoni and a tablespoon of crumbled sausage.

Carefully fold the crust in half and press together the edges. Take a fork and go around the edges to make sure they seal closed.

Bake at 450f degrees for 13-15 minutes until crust is lightly browned.

Continue until all pizza pockets are made.

Optional: Brush tops of warm pizza pockets with melted butter and sprinkle with dried parsley.

Serve with warmed pizza sauce for dipping.