VEGETARIAN PIZZA POCKETS RECIPES
FRESH VEGGIE POCKETS RECIPE: HOW TO MAKE IT
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana
Provided by Taste of Home
Categories Lunch
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.
Nutrition Facts : Calories 434 calories, FatContent 23g fat (9g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 571mg sodium, CarbohydrateContent 48g carbohydrate (6g sugars, FiberContent 8g fiber), ProteinContent 14g protein.
LOVE YOUR VEGGIES PIZZA POCKETS RECIPE - HIDDEN VALLEY
Veggie Pizza Pockets
Provided by Hidden Valley
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 8
Steps:
Preheat the oven to 400°F. Line a baking sheet with parchment.
Heat olive oil in a large skillet over medium-high heat until shimmering, then add the onions and mushrooms and sauté for 3 to 4 minutes or until tender; season with salt and pepper. Drain any excess liquid that’s released.
On a lightly floured work surface, roll each portion of dough into a 10x15-inch rectangle; cut each rectangle into 4 smaller rectangles. Spread dressing onto each dough rectangle, then on the right side of each rectangle, spoon a mound of vegetables and sprinkle with cheese.
Fold the left half of the dough over the filling to form a pocket, pinching the edges together to form a tight seal. Arrange the pockets about 1-inch apart on the prepared
baking sheet and bake until crispy and golden brown, about 20 minutes; serve
immediately.
Nutrition Facts : Calories 0
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FRESH VEGGIE POCKETS RECIPE: HOW TO MAKE IT
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go.
-Linda Reeves, Cloverdale, Indiana
From tasteofhome.com
Reviews 5
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Category Lunch
Calories 434 calories per serving
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Calories 434 calories per serving
- In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.
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