Veggie Pizza Pockets
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 8
2 tablespoons olive oil
1 medium sweet onion, cut into thin wedges
1 pound sliced button mushrooms
kosher salt and freshly ground black pepper, to taste
2 (13.8 ounce) tubes refrigerated pizza dough
all-purpose flour, for dusting
1 cup shredded, part-skim mozzarella cheese
Preheat the oven to 400°F. Line a baking sheet with parchment.
Heat olive oil in a large skillet over medium-high heat until shimmering, then add the onions and mushrooms and sauté for 3 to 4 minutes or until tender; season with salt and pepper. Drain any excess liquid that’s released.
On a lightly floured work surface, roll each portion of dough into a 10x15-inch rectangle; cut each rectangle into 4 smaller rectangles. Spread dressing onto each dough rectangle, then on the right side of each rectangle, spoon a mound of vegetables and sprinkle with cheese.
Fold the left half of the dough over the filling to form a pocket, pinching the edges together to form a tight seal. Arrange the pockets about 1-inch apart on the prepared
baking sheet and bake until crispy and golden brown, about 20 minutes; serve
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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