Pork and vegetable pizza pockets
- Total Time: 1h
- Serves: 8
Ingredients
- 2 tbsp olive oil 30 mL
- 12 oz pork cutlets, chopped into 1/2-in. (1-cm) pieces 340 g
- 1/2 tsp salt 2 mL
- 1/2 lb sliced white mushrooms (about 3 cups/750 mL) 250 g
- 1 1/4 cups red bell pepper, chopped 300 mL
- 1 cup onion, chopped 250 mL
- 1/2 cup chopped fresh basil 125 mL
- 1 ball Pizza Dough, thawed 650 g
- 2 cups shredded Fontina cheese (about 5-1/2 oz/156 g) 500 mL
- 3 cups Sweet Basil Marinara Pasta Sauce 750 mL
Instructions
- Heat half the oil in a large skillet set over high heat. Add pork and salt; sauté for 1 to 2 minutes or until just cooked through. Transfer to a plate.
- Heat remaining oil in same skillet. Add mushrooms, peppers and onions and sauté for 5 to 8 minutes or until vegetables are tender and lightly golden; toss with pork and cool to room temperature. Stir in basil.
- Preheat oven to 450°F (230°C). Divide dough into 8 equal portions and roll each to 1/4-inch thickness 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 pork mixture, 2 tbsp (30 mL) sauce and 1/4 cup (60 mL) cheese.
- Gently fold dough over the filling and seal the edges. Cut 2 slits on top and bake on a greased baking sheet for 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes.
- Meanwhile, heat remaining tomato sauce in a small saucepan set over medium heat until simmering and serve with pizza pockets.
