Pork & Vegetable Pizza Pockets

Prep time: 10min
Total time: 65min
Serves 8
2 tbsp
Olive oil
30 mL
12 oz
Pork cutlets, chopped into 1/2-inch pieces
340 g
1/2 tsp
2 mL
1/2 lb
Sliced white mushrooms (about 3 cups/750 mL)
250 g
1 1/4 cups
1 large red bell pepper, chopped
300 mL
1 cup
1 onion, chopped
250 mL
1/2 cup
Chopped fresh basil
125 mL
1 ball
Compliments Pizza Dough, thawed
650 g
2 cups
Shredded Fontina cheese (about 5 1/2 oz/156 grams)
500 mL
3 cups
Sensations by Compliments Sweet Basil Marinara Pasta Sauce
750 mL
17 g
saturated fat
7 g
51 g
11 g
24 g
65 mg
5 g
1800 mg


  1. Heat half the oil in a large skillet set over high heat. Add pork and salt; sauté for 1 to 2 minutes or until just cooked through. Transfer to a plate.

  2. Heat remaining oil in same skillet. Add mushrooms, peppers and onions and sauté for 5 to 8 minutes or until vegetables are tender and lightly golden; toss with pork and cool to room temperature. Stir in basil.

  3. Preheat oven to 450°F (230°C). Divide dough into 8 equal portions and roll each to 1/4-inch thickness about 5-inch (13 cm) rounds on a lightly floured surface. On half of each round, leaving a 1/2-inch (1 cm) border, top evenly with pork mixture, 2 tbsp (30 mL) sauce and 1/4 cup (60 mL) cheese.

  4. Gently fold dough over the filling and seal the edges. Cut 2 slits on top and bake on a greased baking sheet for 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes.

  5. Meanwhile, heat remaining tomato sauce in a small saucepan set over medium heat until simmering and serve with pizza pockets.


This recipe is an excellent source of vitamin A,C and an excellent source of iron and calcium.