Pizza Pockets/Purse

Ingredients

• 1 teaspoon celery salt 
• 0.3 cup cornstarch 
• 12 square egg roll wrappers 
• 1 tablespoon parsley fresh minced
• 1 tablespoon thyme leaves fresh minced
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground pepper white
• 1 teaspoon kosher salt 
• 12 servings oil for deep frying
• 12 servings parmesan shredded for garnish
• 0.5 cup onions red julienned
• 1.5 cups mozzarella cheese shredded
• 2 cups tomatoes diced

Equipment

• bowl
• paper towels
• sauce pan
• pot
• slotted spoon

Directions

1. Combine the tomatoes, onions, parsley, thyme, cumin, celery salt, kosher salt and white pepper in a saucepan. Cook, stirring, for 1 hour. The sauce should be reduced to about 1 1/4 cups.
2. Add more salt and pepper to taste, if needed.
3. Heat oil in a deep-fryer or a large, heavy pot to 375 degrees F.
4. Lay the wrappers on a flat clean surface. Blend the cheese and 1/4 cup red sauce in a bowl to create the stuffing. Blend the cornstarch and 1/4 cup water in another bowl, mixing well to create a slurry.
5. Brush the edges of the wrappers with slurry, then place a dollop of sauced cheese in the center of each wrapper. Bring the edges of the wrappers towards the center in a cone shape, and then pinch and seal the bottom edge over to create a triangle.
6. Fry the pockets until golden, 3 minutes, and then remove with a slotted spoon and allow excess oil to drip over paper towels.
7. Sprinkle with Parmesan and serve over remaining red sauce.