Pizza Pockets with Hidden Vegetables

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What’s better than pizza for lunch? How about kid-friendly pizza pockets with hidden vegetables!

My kids love the sweet and tangy flavor of our Veggie-Filled Tomato Sauce. But I was already roasting vegetables for quiche cups this week and decided to use a new method. The result is a super simple pizza sauce that’s packed with roasted vegetables! Bonus, we use the simplest shortcut for crust: biscuit dough from a can. (I like Annie’s.)

Here’s how you make them, with photos. Scroll down for the printable recipe card.

How to Make Pizza Sauce with Roasted Vegetables

Step 1: Roast Vegetables

Start by roasting 2 cups of any combination of:

tomatoes
sweet potatoes
bell peppers
onions
zucchini
summer squash

We used cherry tomatoes, sweet potatoes and zucchini this time. (Also pictured: the makings of our gorgeous buttery oat bars with jam!)

Put your sliced vegetables on a baking sheet, add enough canola oil to coat, then sprinkle with salt. Roast at 425 degrees F for about 20 minutes, until the edges are crispy. (Note: cooking time will depend on the size of your vegetables.)

Step 2: Puree sauce

Combine 1/2 cup tomato paste plus 1/4 cup pesto (or fresh basil, plus 1 garlic clove plus 2 tablespoons of olive oil). Churn in a food processor until fairly smooth. Some chunks are delicious, so no need to go overboard.

Step 3: Assemble your pizza pockets with hidden vegetables

Use a rolling pin to flatten out each biscuit.

Add 2-3 tablespoons of pizza sauce with hidden vegetables.

Top with your family’s favorite pizza toppings:

olives
artichokes
pepperoni
bell peppers
mozzarella cheese

Bring 4 corners of the dough into the center and PINCH.

Step 4: Bake

Place your pizza pockets on a parchment-lined baking sheet and bake at 350 for about 15 minutes. Your cooking time will vary depending on how thin you rolled the dough and how much filling you added, so keep an eye on the oven!

Store your pizza pockets in the refrigerator for up to 5 days.

Bonus tip: Make sure your pockets will fit in the kids’ lunch boxes before you bake them!

Pizza Pockets with Hidden Veggies

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Author: Charity Curley Mathews, founder of foodlets.com
Yield: 8 pizza pockets 1x

Ingredients

Scale

FOR THE SAUCE

2 cups of sliced vegetables: any combination of zucchini, onions, bell peppers, sweet potatoes, tomatoes, etc.
3 tablespoons canola oil
1 teaspoon salt
1/3 cup tomato paste (freeze the rest of the can!)
1/3 cup pesto (or use 10–12 fresh basil leaves + 1 clove garlic + 2 tablespoons olive oil)

FOR THE PIZZA POCKETS

1 batch veggie-filled tomato sauce (above)
1 cup shredded mozzarella cheese
1 tube biscuit dough
toppings: pepperoni, bell peppers, olives, etc.

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Instructions

Roast Vegetables. Start by roasting 2 cups of any combination of sliced: tomatoes, sweet potatoes, bell peppers, onions, zucchini or summer squash. Put your sliced vegetables on a baking sheet, add enough canola oil to coat, then sprinkle with salt. Roast at 425 degrees F for about 20 minutes, until the edges are crispy. (Note: cooking time will depend on the size of your vegetables.)
Puree sauce. Combine 1/3 cup tomato paste plus 1/4 cup pesto (or fresh basil, plus 1 garlic clove plus 2 tablespoons of olive oil). Churn in a food processor until fairly smooth. Some chunks are delicious, so no need to go overboard.
Assemble your pizza pockets with hidden vegetables. Use a rolling pin to flatten out each biscuit. Add 2-3 tablespoons of pizza sauce with hidden vegetables. Top with your family’s favorite pizza toppings: olives, artichokes, pepperoni, bell peppers, mozzarella cheese. Bring 4 corners of the dough into the center and PINCH.
Bake. Place your pizza pockets on a parchment-lined baking sheet and bake at 350 for about 15 minutes. Your cooking time will vary depending on how thin you rolled the dough and how much filling you added, so keep an eye on the oven!