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Prep Time
15 Mins
Cook Time
12 Mins
Yield
4 servings.

How to Make It

Step 1

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.

Step 2

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

Step 3

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.)

Step 4

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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

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