Garden Pockets


Serves: 6
Total Calories: 537

Ingredients

18 Rhodes White Dinner Rolls , thawed but still cold
8 ounces fresh mushrooms, sliced
1 bunch green onion, including tops, chopped
2 tablespoons olive oil
3 roma tomatoes, chopped
1 medium green pepper, sliced
1/2 cup pizza sauce
2 teaspoons fresh oregano
salt and pepper to taste
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
addtional parmesan cheese and garlic salt, if desired

Directions:

Press 3 rolls together and, using a little flour, roll them into a 7-inch circle. Make 5 more circles with the other rolls. Cover with sprayed plastic wrap and set aside.

In a large skillet, saute mushrooms and onion in oil for 1-2 minutes. Add tomatoes and green pepper and toss together. Stir in pizza sauce. Combine cheeses together. Remove wrap. Divide filling equally and spoon onto one half of each circle. Divide cheese equally and place on top of filling. Brush edges of dough with water. Fold each circle in half and press edges with a fork to seal.

Place on a large sprayed baking sheet. Brush with beaten egg and sprinkle with parmesan cheese and garlic salt, if desired. Bake at 350°F for 20-25 minutes or until golden brown.

Nutritional Facts:

Serves: 6
Total Calories: 537
Calories from Fat: 177

This Garden Pockets recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.


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