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Garden Pockets

Garden Pockets
Garden Pockets
4.5 / 5  (2 votes, 0 reviews )

These pockets are filled with so many good ingredients it's a wonder they even fit in your mouth!

Prep Time: 15 min (not including thaw time)
Bake Time: 20-25 min
Servings: 6
Skills: Intermediate


  1. 18 Rhodes Yeast Dinner Rolls, thawed but still cold
  2. 8 ounces fresh mushrooms, sliced
  3. 1 bunch green onions including tops, chopped
  4. 2 tablespoons olive oil
  5. 3 roma tomatoes, chopped
  6. 2 teaspoons chopped fresh oregano
  7. 1 medium green pepper, sliced
  8. 1/2 cup pizza sauce
  9. salt & pepper to taste
  10. 1 cup grated mozzarella cheese
  11. 1/4 cup grated parmesan cheese
  12. 1 egg, beaten
  13. additional 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, oregano and green pepper and saute for another 2 minutes. Remove from heat and stir in pizza sauce. Add cheeses and toss everything together. Remove wrap from flattened rolls. 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. Cut 3 small slices in the top of each one to vent.

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.

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