School age kids:
(NC)-Are you worried that the wholesome lunch you prepared with love and care is being substituted for potato chips or cookies? Take the worry out of school lunches with these easy to prepare Veggie-Stuffed Pizza Pockets. Fluffy pizza dough surrounds a filling of sweet onions, shredded zucchini and eggplant in a flavourful tomato sauce. Baked and not fried, this lunch is perfect warm or cold.
1 tbsp olive oil 15 mL
1/2 cup minced Southern U.S. sweet onion 125 mL
1/2 cup finely chopped Southern U.S. celery 125 mL
1 cup each, shredded Southern U.S. eggplant and zucchini 250 mL
2 cups pizza or pasta sauce 500 mL
1/4 cup grated Parmesan cheese 50 mL
1 cup shredded Mozzarella 250 mL
1 lb prepared pizza dough (whole wheat or white) 500 g
In medium saucepan, heat oil over medium heat. Add onion and celery, cook, stirring often, until onion is tender, about 5 minutes. Add eggplant and zucchini and cook until zucchini is softened, about 3 minutes. Add sauce and reduce heat to simmer, covered, for 10 minutes. Let cool.
Stir together Parmesan and mozzarella. Set aside.
Divide dough into 8 pieces. Roll out each piece to make a 6-inch (15 cm) circle. Spoon about 1/4 cup (50 mL) of the sauce into the centre of the dough and top with about 2 tbsp (30 mL) of the cheese. Fold over dough to make a semi-circle and crimp edges with hands or a fork. Arrange on a parchment-lined baking sheet. Repeat with remaining dough and filling. Bake in the centre of a 425°F (210°C) oven until pastry is puffed and golden, about 18 to 20 minutes.
Let cool slightly.
Make 4 servings or 8 pizza pockets.
Source: www.gosouthfresh.com
- News Canada