Mar 21

Easy Weeknight Dinner: Pizza Pockets


These pizza pockets are always a crown pleaser! Experiment with different fillings and get the kiddos in the kitchen to help with the prep work. Try a veggie version for Meatless Monday.

Yield: Makes 8 pockets

12 ounces pizza dough
1 cup shredded part skim mozzarella cheese
½ cup shredded provolone cheese
2 cups steamed chopped vegetables (such as broccoli, kale, mushrooms, bell peppers)
2 tablespoons olive oil

Light ranch dressing and marinara sauce, for serving

Preheat oven to 450-degrees F. On a lightly floured surface, roll out dough into a
16 x12 inch rectangle. Using a paring knife or pizza cutter, divide into 8 squares.

To assemble:
Place a small mound of shredded cheese and vegetables in the center of one piece of dough. Gently fold over the filling, creating a pocket and crimp the edges closed using a fork. Using a paring knife, poke 2 small holes in the top of the pocket to allow steam to escape. Transfer to a baking sheet and repeat with remaining pieces of dough.

Brush each pocket with oil and bake for 10 minutes until golden brown; allow to cool for at least 10 minutes. Serve with dressing and sauce for dipping.

Nutrition Info Per Piece (does not include dipping sauces)
Calories: 224; Total Fat: 11 grams; Saturated Fat: 4 grams; Total Carbohydrate: 23 grams
Sugars: 1 gram; Protein: 10 grams; Sodium: 200 milligrams; Cholesterol: 12 milligrams
Fiber: 3 grams


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