These hand-held treats are incredibly simple to make and extremely versatile. Try them with other vegetables and fillings such as spinach or zucchini.
|2 teaspoons olive oil, divided||All-purpose flour for rolling|
|1 cup sliced button mushrooms||8 ounces whole wheat or regular pizza dough|
|1 cup frozen broccoli florets||3/4 cup shredded reduced-fat cheddar cheese|
|Kosher salt and black pepper, to taste|
Preheat oven to 350°F. Grease a baking sheet or line with parchment paper; set aside.
Heat a medium sauté pan over medium-high heat. When hot, add 1 teaspoon olive oil and mushrooms. Cook until the mushrooms are soft and release juices, about 5-7 minutes. Add the broccoli and cook for another 2-3 minutes. Season with salt and pepper, to taste. Set aside to cool.
On a floured surface, cut the pizza dough into 2-ounce balls. Using your fingertips, press and stretch the balls into circles about 1/4–inch thick. Spread the cooled vegetable filling onto the lower half of the circles, leaving a 1/2-inch border. Scatter the cheese on top of the vegetables. Fold the dough over the vegetables and cheese, and press the edges together with a fork to seal the pocket. Transfer the pockets to the prepared baking sheet. Brush the tops with the remaining oil.
Bake in the preheated oven for 10-12 minutes or until the pockets are golden brown.
Note: Look for whole wheat pizza dough in your supermarket’s refrigerated case or frozen aisle.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf