There’s nothing like a warm slice of pizza. Even better is a pizza pocket, full of veggies. Portable and delicious, these are easily freezable. Freeze raw or baked on a cookie sheet and transfer to a zip-top bag. This recipe makes enough to pack lunch for a crowd.
There may be leftover filling. It depends on how thinly the pockets are rolled out. If there is leftover filling, add an egg or two and bake in greased muffin tins.
Preheat the oven to 425 degrees Fahrenheit.
Divide dough into six equal parts. Roll each out into a circle.
In a medium bowl, combine sauce, cheeses, vegetables, egg, and seasonings. Stir until combined.
Place an equal amount of filling in each dough circle. Dampen the edges of each round of dough. Fold to form a half moon and crimp edges firmly with a fork. Make a slit in the top of each pocket. Bake until pockets are golden and filling is steaming, about 30 to 35 minutes.