Preparation Steps

• Make the dough: Whisk together the whole wheat flour, vital wheat gluten, salt and instant yeast in a large bowl. Stir in the honey, olive oil and warm water until a shaggy dough forms.
• Knead the dough by hand on a floured surface for 6–8 minutes (or use a stand mixer with a dough hook for 4–5 minutes) until smooth and elastic. Shape into a ball and place in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 60 minutes.
• While the dough rises, prepare the filling: Heat a skillet over medium, add the chopped onion and cook 3–4 minutes until soft. Add the garlic and cook 30 seconds, then add the ground turkey. Cook, breaking up meat, until no pink remains, about 6–8 minutes.
• Stir in the pizza sauce, Italian seasoning, red pepper flakes, salt and pepper. Simmer 3–4 minutes to thicken slightly, remove from heat and let cool for a few minutes. Fold in the ricotta and most of the mozzarella, reserving the 2 tablespoons of mozzarella for topping.
• Preheat the oven to 400°F and line a baking sheet with parchment paper. Punch down the risen dough and divide it into 6 equal pieces. On a lightly floured surface, roll each piece into a 6-inch oval.
• Assembly: Spoon an even amount of the cooled filling onto one half of each oval, leaving a 1/2-inch border. Fold the dough over to enclose the filling and press the edges together, then crimp with a fork to seal. Cut a small vent in the top of each pocket.
• Place the pockets on the prepared sheet about 1 inch apart. Brush each with the beaten egg and sprinkle with the reserved mozzarella and Parmesan. (If you prefer a lighter finish, brush with 1 tablespoon olive oil after baking instead of egg wash.)
• Bake for 18–22 minutes, rotating the pan halfway through, until the crust is deep golden brown. Remove from the oven and let rest 5 minutes before serving so the filling sets.