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Homemade Veggie Pizza Pockets

Makes 8 pizza pockets

Make these healthier pizza pockets ahead of time for easy, grab-n-go lunches. They go great with cut up veggies and ranch dressing!

 

Ingredients

Dough

  • 1 Tbsp. yeast
  • 1 Tbsp. sugar
  • 1 cup warm water
  • ½ cup milk
  • 2 Tbsp. butter, melted
  • 3 cups flour
  • 2 tsp. cornmeal
  • 1 tsp. salt

Pizza Filling

  • 1 cup red peppers
  • 1 cup mushrooms
  • 1 cup spinach
  • ¾ cup tomato sauce
  • 8 oz. mozzarella cheese
  • 1 Tbsp. Parmesan cheese
  • 1 Tbsp. Italian seasoning
  • 1 tsp. olive oil

Preparation

Dough

  1. Preheat oven to 350 °F.
  2. Combine yeast, sugar and water. Allow to sit for 10 minutes.
  3. In a separate bowl, combine milk and melted butter in a bowl and mix well.
  4. In a third bowl, combine flour, cornmeal and salt with milk mixture and yeast mixture to create the dough. Knead for 8 minutes.
  5. Cover dough and allow to rest for 30 minutes to 1 hour. After it has risen, cut into 8 pieces and roll out into circles.

Pizza Filling and Assembly

  1. While the dough is resting, sauté peppers, mushrooms and spinach.
  2. Add 1-2 tbsp. of tomato sauce to each dough circle, along with some sauteed vegetables and 1 oz. of mozzarella cheese.
  3. Fold the dough in half and seal the edges.
  4. Brush olive oil over the pockets and sprinkle with Italian seasoning and Parmesan cheese. Bake for 25 minutes.
  5. Serve and enjoy, or store in fridge or freezer for a later lunch.

Nutritional Analysis

Per one pizza pocket

  • 324 calories
  • 10 g fat
  • 14 g protein
  • 44 g carbohydrate (41 g available carbohydrate)
  • 3 g fibre
  • 626 mg sodium

Revive Servings

  • 2.5 grains and starch
  • 1 protein
  • 1 vegetables
  • 0 fruit
  • 1 fat
  • 0 dairy
August 17, 2017
Revive Wellness