Veal & Vegetable Pizza Pockets
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 5 m
- Makes
- 8
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 12 oz
- veal scallopini, chopped into 1/2-inch pieces
- 340 g
- 1/2 tsp
- salt
- 2 mL
- 1/2 lb
- sliced white mushrooms (about 3 cups/750 mL)
- 250 g
- 1 1/4 cups
- 1 large red bell pepper, chopped
- 300 mL
- 1 cup
- 1 onion, chopped
- 250 mL
- 1/2 cup
- chopped fresh basil
- 125 mL
- 1 ball
- Compliments Pizza Dough, thawed
- 650
- 2 cups
- shredded Fontina cheese (about 5 1/2 oz/160 grams)
- 500 mL
- 3 cups
- Sensations by Compliments Sweet Basil Marinara Pasta Sauce
- 750 mL
Directions
Step 1
Heat half the oil in a large skillet set over high heat. Add veal and salt; sauté for 1 to 2 minutes or until just cooked through. Transfer to a plate.
Step 2
Heat remaining oil in the same skillet. Add mushrooms, peppers and onions and sauté for 5 to 8 minutes until lightly golden. Toss with veal and cool to room temperature; stir in basil.
Step 3
Preheat oven to 450°F (230°C). Divide dough into 8 equal portions and roll each to 1/4-inch thick and about 5-inch (13 cm) rounds on a lightly floured surface. On half of each round, leaving a 1/2-inch (1 cm) border, top evenly with veal and vegetable mixture, 2 tbsp (30 mL) sauce and 1/4 cup (60 mL) cheese.
Step 4
Gently fold dough over the filling and seal the edges. Cut 2 slits on top and bake on a greased prepared baking sheet for 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes.
Step 5
Heat remaining tomato sauce in a small saucepan set over medium heat until simmering and serve with pizza pockets
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1 pizza pocket):
- Calories:
- 450
- Fat:
- 17 g
- Saturated Fat:
- 7 g
- Carbs:
- 51 g
- Fibre:
- 5 g
- Sugar:
- 11 g
- Cholesterol:
- 65 mg
- Protein:
- 24 g
- Sodium:
- 1880 mg
