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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
butter-flavored vegetable cooking spray |
1 cup chopped zucchini (about 1 small) |
1/2 cup chopped sweet red pepper (about 1/2 medium) |
1/2 cup coarsely chopped fresh mushrooms |
2 1/2 cups pizza-pasta sauce, divided |
1 (10-ounce) can refrigerated pizza crust dough |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
2 tablespoons grated nonfat parmesan cheese |
Directions:
1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, red pepper, and mushrooms. Cook, stirring constantly, 5 minutes. Stir in 1/2 cup pizza sauce; set aside.
2. Roll crust into a 15- x 10-inch rectangle; cut into 4 (7 1/2- x 5-inch) rectangles.
3. Spoon one fourth of vegetable mixture onto one end of each rectangle; sprinkle evenly with mozzarella cheese. Fold rectangles in half over filling; press edges together with a fork. (At this point pockets may be covered and refrigerated to bake later for 12 minutes. Or, assemble pockets, bake 6 minutes, and freeze. Thaw in refrigerator overnight before baking the remaining 6 minutes or until browned.)
4. Coat tops with cooking spray, and sprinkle with Parmesan cheese. Place on a large baking sheet coated with cooking spray. Bake at 400° for 12 minutes or until golden. Serve with remaining 2 cups warm sauce.
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