Mushroom Stuffed Pizza Pockets
|Green bell pepper||1⁄2 Cup (8 tbs)|
|Pre cooked bacon/Pepperoni||1⁄4 Cup (4 tbs)|
|Pizza sauce||1⁄2 Cup (8 tbs)|
|Mozarella cheese||3⁄4 Cup (12 tbs)|
|Pizza dough||1 , refrigerated|
|Whole milk||1 Tablespoon|
|Parmesan cheese||1 Tablespoon|
1.Clean mushrooms with a damp paper towel or mushroom brush.
2.On the cutting board with the sharp knife trim bottom of stems; coarsely chop the mushrooms to fill 1¼ cups (300 mL).
3.Pre-heat oven at 350 degrees.
4.Place the mushrooms, diced green pepper, bacon, pizza sauce and cheese in the bowl; stir to mix well.
5.On a lightly floured counter or cutting board unroll the pizza dough according to package directions.
6.Roll or press out to 12”(30 cm) x10” (25 cm) rectangle. With sharp knife cut into 4 equal pieces.
7.Using a pastry brush moisten edges of each piece of dough with water. Mound ¼ of mushroom mixture onto half of each piece of dough leaving a ½”(1 cm) border.
8.Pull and stretch the other half of dough over the filling and press edges firmly together.
9.Lightly spray a large baking sheet with cooking spray and place pizza pockets about 2”(5 cm) apart on it. With the tines of a fork press edges firmly again to seal and prick a few holes in the top to allow steam to escape.
10.Brush top of pockets with milk and sprinkle with Parmesan cheese.
11.Place baking sheet in middle of oven and bake for 13 –15 min until lightly browned and crisp on top.
12.Remove baking sheet from oven and place on cooling rack for 5 minutes.
13. With sharp knife cut in half diagonally to serve, if desired.
Calories 573 Calories from Fat 238
% Daily Value*
Total Fat 27 g41.7%
Saturated Fat 12.2 g61.1%
Trans Fat 0 g
Cholesterol 69.8 mg23.3%
Sodium 1666.8 mg69.4%
Total Carbohydrates 54 g18.2%
Dietary Fiber 1.3 g5.3%
Sugars 4.9 g
Protein 33 g66%
Vitamin A 11.5% Vitamin C 50.5%
Calcium 35.9% Iron 16.3%
*Based on a 2000 Calorie diet