Preheat oven to 375 degrees Fahrenheit.

Place all confit ingredient in a small pan. Cover tightly and roast for 45 minutes to one hour.

Allow to cool. Mash with a fork and freeze in an ice-cube tray or two-ounce containers.

Heat a large frying pan on medium-high heat. Spray with cooking spray. Sauté onions and peppers for five to 10 minutes, stirring constantly until soft and liquid has evaporated. Sprinkle with salt and pepper. Remove from flame and allow to cool.

Line a cookie sheet lined with Gefen Parchment Paper. Lay out eight pieces of dough on the cookie sheet. Place a tablespoon of egg in the center of each piece of dough. Sprinkle with salt and pepper. Top with a spoonful of onions and peppers, then a spoonful of cheese. Brush the edges of dough with egg white, top with a second piece of dough, and press to close. Use a fork to seal the edges. Brush the top of the dough with egg white and poke a hole with a knife for steam to escape.

Bake at 375 degrees Fahrenheit for 20 to 25 minutes, until edges are crisp and golden brown.

Allow to cool before freezing.

To reheat and serve, bring pockets and confit to room temperature. Toast pockets for five minutes. Serve confit alongside pockets.