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Garden Pockets |
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Serves: 6 Print this RecipeServing: 1 pocket 18 Rhodes White Dinner Rolls, thawed but still cold 8 ounces fresh mushrooms, sliced 1 bunch green onions including tops, chopped 2 tablespoons olive oil 3 roma tomatoes, chopped 1 medium green pepper, sliced 1/2 cup pizza sauce 2 teaspoons fresh oregano Salt and pepper to taste 1 cup grated mozzarella cheese 1/4 grated Parmesan cheese 1 egg, beaten Addtional parmesan cheese and garlic salt, if desired Press 3 rolls together and, using a little flour, roll them into a 7-inch circle. Make 5 more circles with the other rolls. Cover with sprayed plastic wrap and set aside. In a large skillet, saute mushrooms and onion in oil for 1-2 minutes. Add tomatoes and green pepper and toss together. Stir in pizza sauce. Combine cheeses together. Remove wrap. Divide filling equally and spoon onto one half of each circle. Divide cheese equally and place on top of filling. Brush edges of dough with water. Fold each circle in half and press edges with a fork to seal. Place on a large sprayed baking sheet. Brush with beaten egg and sprinkle with parmesan cheese and garlic salt, if desired. Bake at 350°F for 20-25 minutes or until golden brown. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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