For a better user experience based on the region you shop in, please allow to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Pepperoni & Vegetable Pocket Sandwiches

Pepperoni & Vegetable Pocket Sandwiches
downloadEmail This Post
Pepperoni & Vegetable Pocket Sandwiches

Prep: 15 minutes plus standing
Bake: 15 minutes • Serves: 4

1tablespoon plus 2 teaspoons olive oil
4 ounces white mushrooms, sliced (about 1 cup)
1/2red bell pepper, chopped (about 1/2 cup)
1/4small yellow onion, chopped (about 1/4 cup)
1 teaspoon dried oregano
1/4cup drained sliced black olives
Nonstick cooking spray
1package (11 ounces) refrigerated thin crust pizza dough
4slices provolone cheese (about 4 ounces)
32slices Hormel Pepperoni
Chopped fresh thyme leaves for garnish (optional)

1.Preheat oven to 400°. In large skillet, heat 1 tablespoon oil over medium heat. Add mushrooms, bell pepper, onion and oregano; cook over medium heat 4 to 5 minutes or until vegetables are tender. Remove skillet from heat; stir in olives.

2.Spray rimmed baking pan with nonstick cooking spray. Unroll dough on work surface; press dough into 12 x 12-inch square. Cut dough lengthwise in half, then crosswise in half to make four 6-inch squares. Leaving a 1-inch border, place 1 slice cheese in center of each square; evenly divide pepperoni and vegetable mixture over cheese. On each square, fold corners of dough towards center over filling; pinch edges to seal. Place sandwiches on prepared baking pan.

3.Lightly brush sandwiches with remaining 2 teaspoons oil. Bake sandwiches 15 to 20 minutes or until outsides are lightly browned. Let stand 5 minutes. Garnish with thyme, if desired, and serve warm.

Approximate nutritional values per serving: 

269 Calories, 19g Fat (9g Saturated), 39mg Cholesterol,
679mg Sodium, 12g Carbohydrates, 1g Fiber, 13g Protein

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube