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Pizza pockets

Tina Rupp

Prep time: 10 minutes
Cook time: 10 minutesĀ 
Yield: 10 pizza pockets

  • 14-oz jar prepared pizza sauce
  • 1 cup frozen chopped broccoli, thawed
  • 1/2 cup 2% shredded 3-cheese mix (such as Kraft)
  • 1/4 cup finely chopped pepperoni (optional)
  • 2 cans (7.5 oz each) refrigerated biscuits (such as Pillsbury)
  • 1 egg, slightly beaten, with 1 tsp water

1. Preheat oven to 450 degrees.

2. Combine 1/2 cup pizza sauce, broccoli, cheeseĀ and pepperoni, if using, in a medium bowl.

3. Flatten each biscuit into a 3-inch round circle, and top half of each with a heaping tablespoon of the broccoli mixture. Fold empty side of biscuit over the mixture. Press the edges with a fork to seal.

4. Place the pizza pockets on an ungreased baking sheet. Brush each pocket with some of the egg mixture, and pierce a small hole in the top of each one. Bake for 10 minutes, or until golden brown. Serve with remaining pizza sauce.

How kids can help: Flatten biscuits; mix the egg and water; use a fork to seal the biscuits.
Per serving: 139 calories, 3 g fat (1 g saturated), 527 mg sodium, 24 mg cholesterol

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