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Categories:
water yeast milk oil sugar egg salt flour mushrooms zucchini bell pepper Italian seasoning parsley basil spinach Mozzarella cheese egg
Viewed: 85 - Published at: 6 years agoIngredients
- 1/2 cups Water
- 4 teaspoons Yeast
- 3/4 cups Warm Milk
- 1/2 cups Oil
- 1/4 cups Sugar
- 1 whole Egg
- 1 teaspoon Salt
- 4- 1/2 cups Flour
- 1 cup Sliced Portobella Mushrooms
- 1 whole Zucchini, Chopped
- 1/2 whole Bell Pepper, Chopped
- 1 teaspoon Italian Seasoning
- 1 teaspoon Parsley
- 1/2 teaspoons Basil
- 2- 1/2 cups Pizza Or Spaghetti Sauce
- 4 cups Baby Spinach
- 2 cups Mozzarella Cheese
- 1 whole Egg White Mixed With 1 Tablespoon Water (For Egg Wash)
Method
- Mix the dough ingredients; let rise in a greased clean bowl for 1 hour.
- While dough is rising, prepare the filling.
- Chop the mushrooms, zucchini, bell pepper and saute for 510 minutes.
- Season with Italian seasoning, parsley and basil.
- Mix pizza sauce, spinach, cheese, and sauteed vegetables together.
- Form dough into a log, divide into 18 equal pieces.
- Using a rolling pin, shape each piece into an oval.
- Place about 1/4 cup of the filling in the lower half of the dough, fold the dough over in half.
- Allow room around the edges to seal.
- Using fingers, pinch dough together to seal all edges.
- Place pocket on a lightly sprayed cookie sheet and, with a pastry brush, brush dough with egg white wash (egg white and water whisked together).
- Bake at 350 degrees F for 15 minutes or until golden brown.
- Remove from oven, cool and enjoy!
