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Peace. Love. Ranch.

Veggie Pizza Pockets

If you’re not a veggie lover, you will be after a bite of this Ranchified pizza pocket. This mushroom-stuffed hand pie is hot, cheesy, easy to make and fun to eat.

  • Prep Time 15 min
  • Cook Time 25 min
  • Servings 8
  • Print print Print

Ingredients (8)

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (4)

  1. 1

    Preheat the oven to 400°F. Line a baking sheet with parchment.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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 immediately.

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26 Reviews

4.6

recommend 84.6% would recommend this recipe

Rated 5 out of 5 by from Great taste Very creamy and tasty. Able to taste all the different seasonings and herbs on anything it goes on.
Date published: 2024-02-12
Rated 5 out of 5 by from Yummy So tasty! I love that you can add pretty much whatever veggies you have on hand to make a tasty handheld pie!
Date published: 2024-01-07
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