easy veggie pockets

Name: Easy veggie pockets
Prep time: 15 min
Cook time: 20 min
Yield: 2
Ingredients: 1 pound(s) refrigerated pizza dough; 1 - 4 oz can diced chiles, drained; 1 - 12 oz jar roasted red peppers, drained; 1 - 8 oz can mushroom stem & pieces, drained; 1/2 cup(s) reduced shredded italian-style cheese; 1/2 cup(s) french's fried onions; 2 teaspoon(s) olive oil

(1 RATING)

40 Pinches

sherry monfils

worcester, MA

Updated on May 5, 2012

I made these one day when i had extra dough on hand and a lot of veggies. You can add different veggies to these pockets, be creative!

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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 diced chiles, drained
1 - 12 oz jar roasted red peppers, drained
1 - 8 oz can mushroom stem & pieces, drained
1/2 cup reduced shredded italian-style cheese
1/2 cup french's fried onions
2 teaspoons olive oil

How To Make easy veggie pockets

Step 1

Heat oven to 450. Spray a baking sheet lightly w/ olive oil cooking spray. Divide dough into 2 balls. On lightly floured surface, spread each ball w/hands to make a 7" circle of each ball.

Step 2

Place 1/2 the chiles, red peppers, and mushrooms on each circle of dough, leaving a 1/2" border around edges. Top each circle w/ equal amounts of cheese and fried onions.
Step 3

Fold dough over filling to form a 1/2 moon. Pinch edges together w/ a fork to seal. Place pockets on baking sheet. Bake 20 min, until crust is golden brown.
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