Filed Under: bake, Lunch, north-american, Under 20 Mins, Vegetables

Veggie-Stuffed Pizza Pockets

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

April 8th, 2012

Recipe courtesy of

Prep Time
5 minutes
Cook Time
40 minutes
  • 1 tablespoon olive oil
  • ½ cup minced southern U.S. sweet onion
  • ½ cup finely chopped southern U.S. celery
  • 1 cup each, shredded southern U.S. eggplant and zucchini
  • 2 cups pizza or pasta sauce
  • ¼ cup grated parmesan cheese
  • 1 cup shredded mozzarella
  • 1 pound prepared pizza dough (whole wheat or white)
  1. 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.

  2. Stir together Parmesan and mozzarella. Set aside.

  3. Divide dough into 8 pieces. Roll out each piece to make a 6-inch circle. Spoon about ¼ cup of the sauce into the centre of the dough and top with about 2 tbsp 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.

  4. Let cool slightly.

Nutrients Per Serving

464 calories, 10 g fat, 23 g protein, 72 g carbohydrates, 6 g fibre. Excellent source of calcium and iron. Good source of vitamin C, B6, B12, riboflavin, folic acid, magnesium amd zinc.

Veggie-Stuffed Pizza Pockets

Leave a Reply

Your email address will not be published.