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Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

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

Nutrition Facts

338 calories; calories from fat 20%; fat 7.4g; saturated fat 2.9g; mono fat 0g; poly fat 0g; protein 16g; carbohydrates 50g; fiber 3.9g; cholesterol 16mg; iron 0mg; sodium 840mg; calcium 0mg.
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