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Pizza Pockets

Prep time 15 mins
Cook time 12 mins
Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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

  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.)

  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