Pizza Pockets

Oxmoor House
4 servings.


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Butter-flavored vegetable cooking spray
1 cup chopped zucchini (about 1 small)
1/2 cup chopped sweet red pepper (about 1/2 medium)
1/2 cup coarsely chopped fresh mushrooms
2 1/2 cups pizza-pasta sauce, divided
1 (10-ounce) can refrigerated pizza crust dough
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated nonfat Parmesan cheese


Prep: 15 Minutes
Cook: 12 Minutes

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, red pepper, and mushrooms. Cook, stirring constantly, 5 minutes. Stir in 1/2 cup pizza sauce; set aside.

Roll crust into a 15- x 10-inch rectangle; cut into 4 (7 1/2- x 5-inch) rectangles.

Spoon one fourth of vegetable mixture onto one end of each rectangle; sprinkle evenly with mozzarella cheese. Fold rectangles in half over filling; press edges together with a fork. (At this point pockets may be covered and refrigerated to bake later for 12 minutes. Or, assemble pockets, bake 6 minutes, and freeze. Thaw in refrigerator overnight before baking the remaining 6 minutes or until browned.)

Coat tops with cooking spray, and sprinkle with Parmesan cheese. Place on a large baking sheet coated with cooking spray. Bake at 400° for 12 minutes or until golden. Serve with remaining 2 cups warm sauce.

Created date

August 2009

Nutritional Information

Calories 338
Caloriesfromfat 20 %
Fat 7.4 g
Satfat 2.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16 g
Carbohydrate 50 g
Fiber 3.9 g
Cholesterol 16 mg
Iron 0.0 mg
Sodium 840 mg
Calcium 0.0 mg