with the remaining dough, making a total of 4 circles.
Divide the cooked filling among the pies. Seal each pie
closed by folding it in half and crimping the edges with
your fingers.
- Transfer the pies to the hot stone in the oven by
sliding the parchment with the pies off of the baking
sheet and onto the stone. Bake for 10 minutes or until
the pies are golden brown. Garnish with oregano and
serve with ranch dressing. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat on a baking sheet
in a preheated 350°F oven or toaster oven for 5 minutes
or until warmed through.