Cheesy Roasted Veggie Pockets
I love pretty much all vegetables so much that I have no problem fitting them in my daily routine. Especially when the vegetables are roasted and browned and toasted and all those good things. But, if you have a kid (or adult!) in your family that needs a little convincing when it comes to vegetables, I’ve found that the best thing to do is sneak them into all things pizza-related. Simply put them on top of a pizza, or in a pizza-flavored noodle skillet dish.
These Cheesy Roasted Veggie Pockets are my newest vegetable delivery vehicle. Simply roast a big sheet pan full of whatever vegetables you love. Here, I used broccoli, zucchini and mushrooms. Grab a tube of store-bought pizza dough (or make your own, if you like) and divide it into six pieces. Press those pieces out and top them with a small spoonful of marinara or pizza sauce (be careful not to use too much sauce, or you’ll have a hard time getting the edges of pockets to seal together). Pile on a few of your roasted vegetables, a sprinkle of oregano and a generous amount of provolone cheese. Bake until the cheese gets all melty and the crust is nice and brown, and you’ve got a veggie-packed lunch or snack!
Milk for the dairy products used in this recipe was produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on Facebook, Pinterest, Instagram, YouTube and Twitter.
Cheesy Roasted Veggie Pockets
Ingredients
- 5 button mushrooms, thinly sliced
- 1/2 head broccoli, florets only, halved
- 1/2 medium zucchini, halved lengthwise, then cut into 1/2-inch slices
- 1 package (11 ounces) refrigerated thin crust pizza crust
- 2 tablespoons prepared pizza sauce or marinara sauce
- 1/2 teaspoon dried oregano
- 3 slices provolone cheese
- 1 egg, beaten
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 400 degrees F. Arrange mushrooms, broccoli and zucchini in single layer on rimmed baking pan. Transfer to oven and roast 10 to 12 minutes or until golden brown and tender. Remove vegetables from oven; reduce oven temperature to 350 degrees F.
- Cut pizza crust into 6 equal pieces. Press each piece of crust into a circle about 6 inches wide. Top each piece with 1 teaspoon pizza sauce, 2 pieces of each type of vegetable, a pinch of oregano and 1/2 slice of cheese, torn into pieces. Fold crust into half moon shape and use fork to seal edges.
- Transfer pockets to rimmed baking pan. Brush with egg and sprinkle with garlic powder. Transfer to oven and bake 18 to 20 minutes or until brown and crust is cooked through.
- Serve immediately, OR baked pockets can be transferred to a cooling rack and cooled completely, then individually wrapped and refrigerated or frozen for later use. When ready to serve, microwave or bake until hot and enjoy.
I remember when you used be mad at me, back just after our college years, when you would send me grocery shopping and I would buy hot pockets … Look at you now! Just kidding. These were so good … I’d happily eat one of these any day I have the urge for a sealed sandwich / Stromboli-like item.
Look at me now now now!
These veggie pockets look perfect! Love how packed full of goodies they are…yum!
Thanks so much 🙂
Rich was just asking me to make calzones!!! These remind me of what I was envisioning!
Haha yeah, Jeff came home and said “Oohhhh stromboli!” I mean, they can call it whatever they want, at least they are eating their veggies 😉
I think I could eat of dozen of these. It’s a great way to get kids to eat their veggies and a fun recipe to get them to help you with, too.
Oh definitely, Anne-Marie. Kids would have a ton of fun helping to make these!
Oh I want one for lunch! They look delish!
I wish I had a delivery drone so I could send you one, Dorothy! They’re still in my fridge!