Ingredients (8)
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olive oil 2 tablespoons
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medium sweet onion, cut into thin wedges 1
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sliced button mushrooms 1 pound
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kosher salt and freshly ground black pepper, to taste
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refrigerated pizza dough 2 (13.8 ounce) tubes
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all-purpose flour, for dusting
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shredded, part-skim mozzarella cheese 1 cup
Steps (4)
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1
Preheat the oven to 400°F. Line a baking sheet with parchment.
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2
Heat olive oil in a large skillet over medium-high heat until shimmering, then add the onions and mushrooms and sauté for 3 to 4 minutes or until tender; season with salt and pepper. Drain any excess liquid that’s released.
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3
On a lightly floured work surface, roll each portion of dough into a 10x15-inch rectangle; cut each rectangle into 4 smaller rectangles. Spread dressing onto each dough rectangle, then on the right side of each rectangle, spoon a mound of vegetables and sprinkle with cheese.
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4
Fold the left half of the dough over the filling to form a pocket, pinching the edges together to form a tight seal. Arrange the pockets about 1-inch apart on the prepared baking sheet and bake until crispy and golden brown, about 20 minutes; serve immediately.
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