Broccoli and Mushroom Veggie Pockets

These hand-held treats are incredibly simple to make and extremely versatile. Try them with other vegetables and fillings such as spinach or zucchini.

Shirley Fan

Broccoli and Mushroom Veggie Pockets

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    Ingredients

    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

    directions

    Total:
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    • 1

      Preheat oven to 350°F. Grease a baking sheet or line with parchment paper; set aside.

    • 2

      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.

    • 3

      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.

    • 4

      Bake in the preheated oven for 10-12 minutes or until the pockets are golden brown.

    notes

    Note: Look for whole wheat pizza dough in your supermarket’s refrigerated case or frozen aisle.

    nutritional information

    Calories:
    220
    Fiber:
    2 g
    Fat:
    8 g
    Saturated Fat:
    3.5 g
    Protein:
    11 g
    Sodium:
    450 mg
    Carbohydrate Servings:
    28g
    Added Sugars:
    3 g
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