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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 cups sliced mushrooms
6 oz Italian sausage
4 oz Canadian bacon, chopped
1 tsp dried oregano
1 (1 lb) pkg frozen pizza dough, thawed
1 cup pizza sauce
1/2 cup shredded, mozzarella cheese
1 egg white, lightly beaten
1/4 cup black olive slices
Preheat oven to 400. Spray a medium, non stick skillet with non stick spray. Add mushrooms and cook over medium heat until tender, about 4 minutes. Add the meats and cook for 2 more minutes. Stir in oregano and remove from heat
Divide pizza dough into 2 pieces. On a lightly floured surface, roll out each piece to an 8x8 inch square. Using a sharp knife, cut each large square into 4 smaller squares.
Working one at a time, transfer squares to a baking sheet that has been sprayed. Spoon 1 tbsp sauce in center of square. Top with 1 tbsp mushroom-bacon mixture, cheese and olives. Fold dough over filling to create a triangle, stretching it a bit if you need to. Pinch edges closed or press down on edges with fork to seal. Repeat with remaining crusts and filling.
Brush tops of pizza pockets lightly with egg white. Bake for 13-15 minutes, until golden brown and puffed up.
To serve, cut pizza pockets in half and arrange them on a serving platter. Warm up the extra pizza sauce and serve it as a dip. Serves 8
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PIZZA POCKETS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 cups sliced mushrooms
6 oz Italian sausage
4 oz Canadian bacon, chopped
1 tsp dried oregano
1 (1 lb) pkg frozen pizza dough, thawed
1 cup pizza sauce
1/2 cup shredded, mozzarella cheese
1 egg white, lightly beaten
1/4 cup black olive slices
Preheat oven to 400. Spray a medium, non stick skillet with non stick spray. Add mushrooms and cook over medium heat until tender, about 4 minutes. Add the meats and cook for 2 more minutes. Stir in oregano and remove from heat
Divide pizza dough into 2 pieces. On a lightly floured surface, roll out each piece to an 8x8 inch square. Using a sharp knife, cut each large square into 4 smaller squares.
Working one at a time, transfer squares to a baking sheet that has been sprayed. Spoon 1 tbsp sauce in center of square. Top with 1 tbsp mushroom-bacon mixture, cheese and olives. Fold dough over filling to create a triangle, stretching it a bit if you need to. Pinch edges closed or press down on edges with fork to seal. Repeat with remaining crusts and filling.
Brush tops of pizza pockets lightly with egg white. Bake for 13-15 minutes, until golden brown and puffed up.
To serve, cut pizza pockets in half and arrange them on a serving platter. Warm up the extra pizza sauce and serve it as a dip. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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