Next-Gen Pizza Pockets

Score a dinner win with these hand-held pizzas. Whole grain crust, lots of veggies (sneaky, we know), and plenty of finger-licking goodness are just a few of the reasons this recipe will make everyone in the house happy.

One old-school pocket averages 400 calories, a whopping 20 grams of fat, and 600 plus milligrams of sodium – that’s more than 25% of your sodium needs for the entire day. Compare those numbers to these veggie-filled nom-noms with almost 50% less calories and fat, and only 200 milligrams of sodium each. See our side-by-side comparison after the recipe.

Makes 8 large (or 16 small) pockets

12 ounces whole wheat pizza dough
1 cup shredded part skim mozzarella cheese
½ cup shredded provolone cheese
2 cups steamed chopped vegetables (such as broccoli, kale, mushrooms, bell peppers)
2 tablespoons olive oil

  1. Preheat oven to 450 °F. On a lightly floured surface, roll out dough into a 16 x 12-inch rectangle (no need to strive for perfection here!). Use a pizza cutter to divide into 8 squares.
  2. To assemble: Place a small mound of shredded cheese and vegetables in the center of one piece of dough. Gently fold over the filling, creating a pocket, and crimp the edges closed using a fork (again, keep it rustic and fun). To avoid a pocket explosion, poke two small holes in the top of the pocket to allow steam to escape. Transfer to a baking sheet and repeat with remaining pieces of dough.
  3. Brush each pocket with olive oil and bake for 8 to 12 minutes or until golden brown. Serve with dressing and sauce for dipping, if desired.

 

Old School / New School
Calories: 400 / 225
Fat: 20 / 11
Sodium: 600 / 200

Nutrition info per pocket: Calories: 224; Total Fat: 11 grams; Saturated Fat: 4 grams; Total Carbohydrate: 23 grams; Sugars: 1 gram; Protein: 10 grams; Sodium: 200 milligrams; Cholesterol: 12 milligrams; Fiber: 4 grams