Denver Omelet Breakfast Pockets

Steps

1. In a large nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add bell pepper, onion, ham, and a pinch of salt and cook, stirring occasionally, until vegetables are just softened and ham is beginning to brown, about 5 minutes. Transfer to a plate and let cool slightly.
2. Meanwhile, in a bowl, whisk together four eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper until just combined. Melt remaining 1 tablespoon butter in skillet over medium-high heat. Add egg and ham mixtures and immediately reduce heat to medium-low. Use a rubber spatula to stir eggs from edge of pan toward center, then continue stirring until barely any liquid remains, 2 to 3 minutes. Remove pan from heat and gently fold eggs over onto themselves a few more times (mixture will still look slightly wet), then transfer to a clean bowl and let cool completely.
3. Heat oven to 425°F with a rack in middle position. Line a baking sheet with foil and grease lightly; set aside.
4. On a lightly floured surface, pat pizza dough into a 12x15" rectangle. Cut dough in half lengthwise, then cut each half into three 5"-wide pieces. Divide egg mixture among dough rectangles, spooning it onto the lower half of each piece, then top each with 1/4 cup cheese. Fold top half of dough over filling, pushing out as much air as possible, then crimp edges with a fork to seal. Beat remaining egg in a small bowl and brush over dough.
5. Transfer pockets to prepared baking sheet and bake until golden brown, about 15 minutes. Serve immediately.