Cheesy Veggie Pockets Recipe

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Cheesy veggie pockets

sherry monfils

By
@smonfils

Delicious pockets of veggies and cheese. Great for a light lunch, or as an appetizer. So easy to make too.


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Comments:

Serves:

2

Prep:

15 Min

Cook:

20 Min

Ingredients

1 lb
refrigerated pizza dough
1
4 oz can whole chiles, drained
1
12 oz jar roasted red peppers, drained, sliced
1
8 oz can mushroom stems and pieces, drained
1/2 c
reduced-fat, shredded italian style cheese
1/2 c
french's fried onions.
2 tsp
canola oil

Directions Step-By-Step

1
Heat oven to 450. Lightly spray a baking sheet w/ cooking spray. Divide dough into 2 equal balls. On floured surface, spread each dough ball into an 8" circle.
2
Place chiles, peppers and mushrooms evenly onto each dough circle. Top each circle w/ some cheese and fried onions. Fold ough over forming 1/2 moons.Pinch edges together w/ a fork to seal.
3
Place pockets on baking sheet. Brush each pocket w/ 1 tsp oil. Pierce each pocket 4 times w/ a knife. Bake 20 mins, or until crust is golden brown.

About this Recipe