Delicious pockets of veggies and cheese. Great for a light lunch, or as an appetizer. So easy to make too.
prep time15 Min
cook time20 Min
Ingredients For cheesy veggie pockets
refrigerated pizza dough
4 oz can whole chiles, drained
12 oz jar roasted red peppers, drained, sliced
8 oz can mushroom stems and pieces, drained
reduced-fat, shredded italian style cheese
french's fried onions.
How To Make cheesy veggie pockets
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.
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.
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.
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