veggie pockets

veggie pockets

prep time: 20 minutes
cook time: 20 minutes
ready in: 40 minutes

makes: 8 servings, 1 pocket each


  • 1/2 teaspoon canola oil
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped onion
  • 1 cup chopped broccoli
  • 1 cup chopped zucchini or eggplant
  • 1/4 cup chopped mushrooms
  • 1 Tablespoon dried oregano
  • 1 lb whole wheat pizza dough, defrosted
  • 1/2 cup reduced fat, shredded mozzarella cheese
  • 4 Tablespoons marinara sauce

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 400°F. Lightly coat a large baking sheet with cooking spray. In a small skillet, heat oil over medium heat and sauté pepper and onion until soft.
  2. In a medium bowl, combine remaining vegetables and oregano, mixing well.
  3. Divide pizza dough in half and roll out each piece into a 10-inch square. Cut in half lengthwise and widthwise to form eight 5-inch squares.
  4. Divide vegetable mixture evenly among eight squares. Top with peppers, onions, cheese and marinara sauce. Fold four corners up over filling and pinch edges together to seal.
  5. Place each pocket on baking sheet. Bake for 20 minutes or until golden brown.
  6. Allow to cool slightly before serving. Refrigerate or freeze any leftovers and reheat in microwave.

per serving: 180 calories, 5g fat, 1g saturated fat, 5mg cholesterol, 290mg sodium, 29g carbohydrate, 2g fiber, 2g sugars, 7g protein