A delightful twist on classic calzones, these cheesy veggie pockets are packed with fresh vegetables and gooey cheese, perfect for a quick and delicious meal.
Preheat your oven to 425°F (220°C) and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Using parchment paper helps prevent sticking and makes cleanup easier.
In a mixing bowl, combine the chopped mushrooms, diced zucchini, chopped bell pepper, and sliced green onions. Add the dried basil and mix well.
Ensure the vegetables are evenly diced for consistent cooking.
Roll out the pizza dough into a large rectangle, approximately 14 inches by 14 inches, and cut it into four equal squares.
Use a rolling pin to achieve an even thickness for the dough.
Place a portion of the mozzarella cheese in the center of each dough square, leaving about half an inch around the edges.
Distribute the cheese evenly to ensure each pocket is equally cheesy.
Top the cheese with a quarter of the vegetable mixture on each square.
Avoid overfilling to prevent the pockets from bursting during baking.
Fold each dough square in half to form a triangle, and press the edges together with a fork to seal.
Press firmly with the fork to ensure a tight seal and prevent leaks.
Brush the top of each pocket with egg white and cut a couple of small slits on the top to allow steam to escape.
The egg white gives the pockets a shiny, golden finish.
Bake the pockets in the preheated oven for 12-15 minutes, or until they are golden brown and cooked through.
Check the pockets halfway through baking to ensure even cooking.
Let the pockets cool for a few minutes before serving. Enjoy your cheesy veggie pockets warm!
Serve with a side of marinara sauce for dipping.
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