I've had a package of crescent rolls in my fridge since Thanksgiving. THANKSGIVING! Sad I know but these things are quite a trigger for me. If I bake them I tend to want to eat the whole package. So they are safer in my fridge tucked away out of site.
But then I catch a glance and things like this happen. 😉
The idea is simple. Use a the crescent dough as the vessel for my favorite food of all time.. PIZZA!
The result was divine! Out of the oven the dough was flaky, the cheese oozing and the vegetables flavorful. I, honestly could have eaten the whole batch in one sitting. Sad, I know.
The Little Guy was convinced he wasn't going to like them. Then he took a bite and declared,
"This is good! and it's good FOR me! so that's good."
I have no idea where that came from. lol
The husband took a bite and went, "meh" and made a ham sandwich.
Whatev. More or me.
- About ¼ of a sweet onion chopped
- 1 small zucchini chopped
- 1 plum tomato chopped
- 1 bell pepper chopped
- Pinch of Kosher Salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp italian seasoning
- Package of reduced fat Crescent rolls
- About 5 tbsp tomato paste
- 4 oz fancy shredded part skim mozzarella cheese
Preheat the oven to 375 degrees.
Heat a skillet over medium heat and spray with non-stick cooking spray. Brown the onion. Add the zucchini, tomato, and pepper. Sprinkling with a pinch of salt, pepper, and the spices. Cook for a few minute allowing the flavors to merge and the vegetables to soften a bit.
Once done, set aside.
Meanwhile, pop open the crescent rolls. Sprinkle a little bit of flower on the counter to help with the sticking an roll out the dough. Pinch the perforations closed and roll a few times with a roller to flatten and stretch the dough a bit more.
Using a pizza cutter, cut the dough into 4 rectangles.
Smear tomato paste on each rectangle. Sprinkle with a but of kosher salt, onion, garlic and italian seasoning.
Pile the vegetables towards one side on the dough.
Top the vegetables with the cheese. Each one getting an ounce.
Pull the dough over the fillings and pinch closed forming the pockets.
Transfer the pocket to a cookie sheet. Piece the tops with a knife and sprinkle with a bit of the spices (onion, garlic and italian seasoning.)
Bake for 20-25 minutes.
Eat immediately! Well, wait for them to a cook a little bit. 😉
The great thing about these is that you can freeze the leftovers. Just let them cool. Then wrap in wax paper, cover with aluminum foil.
To reheat... unwrap, remove the wax paper. Then return to the aluminum foil. Pop into a preheated 375 degree oven for about 20 minute. Cut in half then return for 5 more. It's comes out as good as the day you baked it! Here's the one I pulled out the freezer this morning...
|Servings||Amt per Serving|
|4||1 pizza pocket|
|295||14g||1g||old: 7||new: 8|