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

Vegetables

Lunch

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.