Cheezy Broccoli Pizza Pockets
By: Kristi Rimkus
Published: Thursday, December 3, 2009 - 4:05am

Ingredients




1 can diced italian style tomatoes, drained
4 cups broccoli florets, chopped into bited sized pieces
1 small onion, finely chopped
1/2 medium red bell (capsicum) peppers, finely chopped
1 can pizza dough
2 cloves garlic, minced
2 tablespoons basil, minced
1 tablespoon olive oil
2 ounces mozzarella cheese, grated

Preparation

1 Preheat oven to 400. 2 Steam broccoli until just tender. 3 Saute onion, pepper and garlic over medium heat in non-stick skillet with olive oil until just tender. If necessary add broth if the pan becomes too dry. 4 Add tomatoes, broccoli and herbs. Cook another 5 minutes until all vegetables are tender. 5 Roll out canned pizza dough into a rectangle and cut into 4 lengths. 6 Top 1/2 of each piece of dough with 1/4 of the filling and 1/2 ounce cheese. Fold dough over the top and light pinch edges together, evening out filling as you go. 7 Bake 10 minutes until dough is lightly browned.

About


Veggie filled kid-friendly pizza pockets. Fantastic!
NUTRITION FACTS
Servings: 4
Amount Per Serving
Calories: 371
Total Fat: 9.38g
Cholesterol: 11mg
Sodium: 669mg
Total Carbs: 56.57g
    Dietary Fiber: 8.62g
    Sugars: 3.69g
Protein: 13.56g