Pork & Vegetable Pizza Pockets

Prep time: 10min

Total time: 65min

Serves 8

Ingredients
Nutritional Information

2 tbsp

Olive oil

30 mL

12 oz

Pork cutlets, chopped into 1/2-inch pieces

340 g

1/2 tsp

Salt

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

calories

450

fat

17 g

saturated fat

7 g

carbs

51 g

sugar

11 g

protein

24 g

cholestrol

65 mg

fibre

5 g

sodium

1800 mg

Directions

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

Tip

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