Veal & Vegetable Pizza Pockets
Prep Time
Makes
Cooking Mode
2 tbsp olive oil
12 oz veal scallopini, chopped into 1/2-inch pieces
½ tsp salt
½ lb sliced white mushrooms (about 3 cups/750 mL)
1 ¼ cups 1 large red bell pepper, chopped
1 cup 1 onion, chopped
½ cup chopped fresh basil
1 ball Compliments Pizza Dough, thawed
2 cups shredded Fontina cheese (about 5 1/2 oz/160 grams)
3 cups Sensations by Compliments Sweet Basil Marinara Pasta Sauce
2 tbsp olive oil
12 oz veal scallopini, chopped into 1/2-inch pieces
½ tsp salt
½ lb sliced white mushrooms (about 3 cups/750 mL)
1 ¼ cups 1 large red bell pepper, chopped
1 cup 1 onion, chopped
½ cup chopped fresh basil
1 ball Compliments Pizza Dough, thawed
2 cups shredded Fontina cheese (about 5 1/2 oz/160 grams)
3 cups Sensations by Compliments Sweet Basil Marinara Pasta Sauce
Directions
1Heat 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.
2Heat 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.
3Preheat 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.
4Gently 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.
5Heat 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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