Pizza Pockets

Ingredients

• 0.5 cup mushrooms fresh coarsely chopped
• 2 tablespoons nonfat parmesan cheese grated
• 4 ounces part-skim mozzarella cheese shredded
• 10 ounce pizza crust dough refrigerated canned
• 2.5 cups pizza-pasta sauce divided
• 0.5 cup bell pepper sweet red chopped
• 1 cup zucchini chopped 1 small

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add zucchini, red pepper, and mushrooms. Cook, stirring constantly, 5 minutes. Stir in 1/2 cup pizza sauce; set aside.
3. Roll crust into a 15- x 10-inch rectangle; cut into 4 (7 1/2- x 5-inch) rectangles.
4. Spoon one fourth of vegetable mixture onto one end of each rectangle; sprinkle evenly with mozzarella cheese. Fold rectangles in half over filling; press edges together with a fork. (At this point pockets may be covered and refrigerated to bake later for 12 minutes. Or, assemble pockets, bake 6 minutes, and freeze. Thaw in refrigerator overnight before baking the remaining 6 minutes or until browned.)
5. Coat tops with cooking spray, and sprinkle with Parmesan cheese.
6. Place on a large baking sheet coated with cooking spray.
7. Bake at 400 for 12 minutes or until golden.
8. Serve with remaining 2 cups warm sauce.