1largeegg mixed with 1 tbsp water and a pinch of salt(for egg wash)
Make the Sauce
Very lightly crush and drain the can of whole peeled tomatoes, letting it sit over a colander to collect any juices.
Heat olive oil in large saucepan or Dutch oven over medium heat. Add garlic cloves, red pepper flakes, and tomato paste. Cook, stirring constantly, until the paste has caramelized and there are brown bits on the bottom of the pan, just a few minutes.
Add the drained crushed tomatoes and a little splash of their juices to loosen the bits from the bottom of the pot. Season with salt, pepper, and oregano.
Add the two big sprigs of fresh basil and transfer the pot to the oven set at 300° F. Allow to roast for about 40 minutes, until thick ad concentrated, stirring once. Cool completely before removing the basil sprigs. Process sauce in a food processor until smooth.
Combine the pepperoni, salami, mozzarella, 125 grams of the sauce, the parmesan, and pecorino in a large bowl and stir.
Press into Twinkie pan lined with plastic wrap (see post above), cover with another piece of plastic wrap, and weigh down with something heavy.
Alternatively, divide between two loaf pans lined with plastic wrap, put another piece of plastic wrap on top, and weigh down with another loaf pan and a heavy weight. Place the pan in the fridge until solid enough to cut into rectangles. Cut each loaf pan contents into 4 equally sized rectangles to make 8 total rectangles.
Refrigerate filling rectangles (or Twinkies) until ready to use.
Wrap in Puff Pastry
Make puff pastry according to recipe instructions (or use pre-made store bought gf puff pastry). Work with half the dough at a time, chilling the other half until ready. Roll out into a long rectangle that's double the width of 4 filling rectangles (or Twinkies) plus a few inches.
Place the filling rectangles on one half of the pastry. Brush egg wash around each filling rectangle and then fold the other half of the dough over the 4 rectangles to the opposite edge.
Press around each rectangle, where you egg washed, with your fingers to seal. Cut with sharp knife or pastry wheel around each. Seal with fork dipped in flour.
Brush tops with egg wash and cut 3 small slits in top of each pizza pocket. Freeze until solid, at least one hour.
Preheat the oven to 450° F. Place hot pockets in oven and immediately turn down heat to 400° F and bake for 15-20 minutes, or until light golden brown.
Allow to cool slightly before serving. Filling will be piping hot.
*other meats and/or cheeses can be used in place of the ones listed. I don't recommend using fresh mozzarella as it will be too watery. **Filling can be frozen separately for up to 3 months, well wrapped. ***Hot pockets can be kept in the freezer until ready to bake, well wrapped, up to 3 months. Bake from frozen.