How to Prepare a Vegan Pizza Pocket? | Madhuram's Eggless Cooking

Spinach and Mushroom Pizza Pockets Without Cheese

September 5th, 2008 Madhuram Posted in Food Blog Events, Italian Cooking, Pizzas, Vegan Pizzas/Calzones | Print This Recipe | 24 Comments »

Have you tasted a pizza without cheese before? Not me! So when I saw this recipe in the Vegan Italiano book, I had to give it a try. This book is by Donna Klien and I would definitely recommend it to everybody especially vegans. The recipes are very simple, easy to prepare and they do not call for items which you can get only in speciality stores. So look for it in the library during your next visit.

The original recipe was for preparing a calzone. I was not able to fold the dough properly to make a calzone. Instead I just rolled the dough to form pizza pockets. Whatever the shape may be the final product tasted very good. So much different from the regular pizzas yet satisfying and no guilt whatsoever for indulging in more than one piece.

Ingredients

Refrigerated Pizza Crust – 1 (I used Pillsbury Pizza Crust Classic, 13.8oz)

Garlics, finely chopped – 4

Fresh Baby Spinach leaves – 4 cups

Onion – 8 slices (I cut them into thin strips)

White Button/Cremini Mushroom, sliced – 4oz

Extra Virgin Olive Oil – 2 tablespoons

Salt and Pepper to taste.

Yield: 4 pizza pockets

Step-By-Step Procedure

(Click on the thumbnails for a bigger view)

1. Preheat ovent to 425F (220C)
2. Grease a baking sheet.
3. Unroll the dough ont the prepared baking sheet and adjust it to fit the sheet.
4. Cut it into 4 rectangles.
5. Sprinkle the chopped garlic evenly over the rectangles.
6. Top each rectangle with 1 cup of spinach, 2 onion slices or 1/4th of the onion strips and 1/4 of the thinly sliced mushrooms.
7. Drizzle with 1/2 tablespoon of oil on each rectangle and sprinkle salt and pepper as per your taste.
8. Now roll each rectangle either horizontally or vertically whichever seems easy for you and pinch the ends to close the pockets.
9. Bake on the middle rack for 10-12 minutes or until it is golden brown.

It can be had as an appetizer or as part of a meal completed with a light soup. We had ours with homemade mushroom soup.

My Notes It’s actually my husband’s tip and I think it’s a good one. Instead of using fresh spinach, if the spinach is sauteed for a minute or 2 until it wilts down, we will be able to use a little more than the 1 cup mentioned in the recipe, which increases our intake of greens, which is never enough. Moreover rolling the dough topped with fresh spinach is a little tricky too. So the next time I make this, I’m going to sautee all the ingredients for the filling and then proceed with making the pizza pockets.

This recipe goes to Hima’s Sunday Snacks – Bake It.

I would also like to submit the first picture of this post to Jugalbandi’s CLICK: September 2008 (Crusts) Event.

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Tags: Baby Spinach Leaves, Extra Virign Olive Oil, garlic, Mushroom, Onions, pepper, Refrigerated Pizza Crust, salt

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sharon Says:
February 11th, 2009 at 11:29 pm

I love the idea of these! Who needs cheese when you have all that flavor?!

Tempting! Links to Delish Dishes and Handy Hints. « A Life (Time) of Cooking Says:
October 4th, 2008 at 2:01 pm

[...] Pockets? What are they? Check the spinach and mushroom ones, from Madhuran’s Eggless Cooking. More on spinach – some wilted spinach with pinenuts and a [...]