Pork & Vegetable Pizza Pockets
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
12 oz pork cutlets, chopped into 1/2-in. (1-cm) pieces
½ tsp salt
½ lb sliced white mushrooms (about 3 cups/750 mL)
1 ¼ cups red bell pepper, chopped
1 cup onion, chopped
½ cup chopped fresh basil
1 ball Compliments Pizza Dough, thawed
2 cups shredded Fontina cheese (about 5-1/2 oz/156 g)
3 cups Sensations by Compliments Sweet Basil Marinara Pasta Sauce
2 tbsp olive oil
12 oz pork cutlets, chopped into 1/2-in. (1-cm) pieces
½ tsp salt
½ lb sliced white mushrooms (about 3 cups/750 mL)
1 ¼ cups red bell pepper, chopped
1 cup onion, chopped
½ cup chopped fresh basil
1 ball Compliments Pizza Dough, thawed
2 cups shredded Fontina cheese (about 5-1/2 oz/156 g)
3 cups Sensations by Compliments Sweet Basil Marinara Pasta Sauce
Directions
1Heat half the oil in a large skillet set over high heat. Add pork and salt; sauté for 1 to 2 minutes or until just cooked through. Transfer to a plate.
2Heat remaining oil in same skillet. Add mushrooms, peppers and onions and sauté for 5 to 8 minutes or until vegetables are tender and lightly golden; toss with pork and cool to room temperature. Stir in basil.
3Preheat oven to 450°F (230°C). Divide dough into 8 equal portions and roll each to 1/4-inch thickness 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 pork mixture, 2 tbsp (30 mL) sauce and 1/4 cup (60 mL) cheese.
4Gently fold dough over the filling and seal the edges. Cut 2 slits on top and bake on a greased baking sheet for 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes.
5Meanwhile, heat remaining tomato sauce in a small saucepan set over medium heat until simmering and serve with pizza pockets.
Tips
1
This recipe is an excellent source of vitamin A,C and an excellent source of iron and calcium.
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Personal Note
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