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Vegetable Pockets

(2 Votes)
25 Min

Flaky baked pockets of garden-fresh veggies and melted cheese are hard to resist. With some warm tomato sauce on the side for dipping, you've got a winning lunch or snack.

What You'll Need

  • 1 pound store-bought pizza dough
  • 1 (4 ounce) can whole peeled chilies, drained (see Note)
  • 1 (12-ounce) jar roasted red peppers, drained
  • 1 (8 ounce) can mushroom stems and pieces, drained
  • 1/2 cup (2 ounces) shredded Italian cheese blend
  • 1/2 cup canned French-fried onion rings
  • 2 teaspoons olive oil

What to Do

  1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Divide dough into 2 balls. On a lightly floured surface, spread each dough ball with your fingertips or heel of your hand to make a 7- to 8-inch circle. Place half of chilies, red peppers, and mushrooms on each dough circle, forming a semicircle of filling on half of each dough and leaving a 1/2-inch border around edge. Top each equally with cheese and onion rings. Fold dough over filling, forming half-moons. With your fingers or a fork, pinch edges together firmly to seal.
  3. Place vegetable pockets on prepared baking sheet and brush top of each with 1 teaspoon oil. Pierce tops 3 or 4 times with a fork or knife.
  4. Bake 18 to 22 minutes, or until crust is golden brown. Serve whole or cut as desired.


Canned whole chilies can usually be found in the international section of the supermarket, with the Mexican foods.

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"Garden fresh veggies?" Where? Every veggie in this recipe comes from a can or a jar.

If, like me, you live in a semi-rural place where the local grocer does not stock pizza dough don't care for the stuff that comes in a refrigerated tube, I have discovered an alternative for making picket sandwiches. I use about 1/2 cup baking mix (e.g. Bisquick) to which I stir in 2 tablespoons hot water. You may need to add a bit more baking mix. This is a wet and rathr sticky dough. I like to saute yellow onion, bell pepper strips sliced mushrooms in extra virgin olive oil until just tender. If desired toss the veggies with some Italian seasoning a few spoonsful of pasta sauce for an Italian veggie sandwich - add some pepperoni or Italian sausage for a pizza pocket. Be sure to top the filling with some mozzarella or pecorino before sealing up. I will also use the veggies seasoned just with some salt, pepper a pinch of garlic powder top with Swiss cheese. (This is my favorite.) Or, skip the mushtooms if you wish add some browned ground beef a slice of American cheese for a cheeseburger pocket. I make these all the time. Once baked cooled, I wrap them in foil freeze. A frozen one is thawed and heated through in about 25 minutes at 350 in my toaster oven. The crust becomes tough in a microwave, the reheat is much more successful in an oven.

add some Italian sauage,hamburger meat,and pepperonie and yellow onion. yummy


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