cheesy veggie pockets

Name: Cheesy veggie pockets
Prep time: 15 min
Cook time: 20 min
Yield: 2
Ingredients: 1 pound(s) 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 cup(s) reduced-fat, shredded italian style cheese; 1/2 cup(s) french's fried onions.; 2 teaspoon(s) canola oil

(1 RATING)

35 Pinches

sherry monfils

worcester, MA

Updated on Apr 22, 2013

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

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prep time 15 Min

cook time 20 Min

method ---

yield 2 serving(s)

Ingredients

1 pound 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 cup reduced-fat, shredded italian style cheese
1/2 cup french's fried onions.
2 teaspoons canola oil

How To Make cheesy veggie pockets

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.

Step 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.
Step 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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