Cheesy veggie pockets

Cheesy Veggie Pockets Recipe

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sherry monfils


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


★★★★★ 1 vote

15 Min
20 Min


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  • 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

How to Make Cheesy veggie pockets


  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.

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