Ham and Broccoli Pizza Pockets - Paula Deen

Ingredients

• 2 teaspoons Olive oil
• 1 cup chopped cooked ham
• ¾ cup chopped broccoli florets
• 2 tablespoons chopped green onion
• 1 (2-ounce) jar diced pimientos, drained
• 2 (8-ounce) cans refrigerated crescent dough sheets
• 1 cup shredded sharp cheddar cheese
• 1 large egg, lightly beaten
• 1 tablespoon water
• dried Italian seasoning
• 1 (15-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• ¼ cup fresh basil leaves
• 2 cloves garlic, minced
• 1 tablespoon honey
• ½ teaspoon dried oregano
• ½ teaspoon Kosher salt
• ¼ teaspoon crushed red pepper