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Flaky baked pockets of garden-fresh veggies and melted cheese are hard to resist. With some warm tomato sauce on the side for dipping, you've got a winning lunch or snack.
What You'll Need
- 1 pound store-bought pizza dough
- 1 (4 ounce) can whole peeled chilies, drained (see Note)
- 1 (12-ounce) jar roasted red peppers, drained
- 1 (8 ounce) can mushroom stems and pieces, drained
- 1/2 cup (2 ounces) shredded Italian cheese blend
- 1/2 cup canned French-fried onion rings
- 2 teaspoons olive oil
What to Do
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
Divide dough into 2 balls. On a lightly floured surface, spread each dough ball with your fingertips or heel of your hand to make a 7- to 8-inch circle. Place half of chilies, red peppers, and mushrooms on each dough circle, forming a semicircle of filling on half of each dough and leaving a 1/2-inch border around edge. Top each equally with cheese and onion rings. Fold dough over filling, forming half-moons. With your fingers or a fork, pinch edges together firmly to seal.
Place vegetable pockets on prepared baking sheet and brush top of each with 1 teaspoon oil. Pierce tops 3 or 4 times with a fork or knife.
Bake 18 to 22 minutes, or until crust is golden brown. Serve whole or cut as desired.
Canned whole chilies can usually be found in the international section of the supermarket, with the Mexican foods.
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