Cheesy Roasted Veggie Pockets

Cheesy Roasted Veggie Pockets -  A make-ahead lunch or snack that will make a vegetable lover out of anyone! |

I love pretty much all vegetables so much that I have no problem fitting them in my daily routine. Especially when the vegetables are roasted and browned and toasted and all those good things. But, if you have a kid (or adult!) in your family that needs a little convincing when it comes to vegetables, I’ve found that the best thing to do is sneak them into all things pizza-related. Simply put them on top of a pizza, or in a pizza-flavored noodle skillet dish.

Cheesy Roasted Veggie Pockets -  A make-ahead lunch or snack that will make a vegetable lover out of anyone! |

These Cheesy Roasted Veggie Pockets are my newest vegetable delivery vehicle. Simply roast a big sheet pan full of whatever vegetables you love. Here, I used broccoli, zucchini and mushrooms. Grab a tube of store-bought pizza dough (or make your own, if you like) and divide it into six pieces. Press those pieces out and top them with a small spoonful of marinara or pizza sauce (be careful not to use too much sauce, or you’ll have a hard time getting the edges of pockets to seal together). Pile on a few of your roasted vegetables, a sprinkle of oregano and a generous amount of provolone cheese. Bake until the cheese gets all melty and the crust is nice and brown, and you’ve got a veggie-packed lunch or snack!

Cheesy Roasted Veggie Pockets -  A make-ahead lunch or snack that will make a vegetable lover out of anyone! |

Milk for the dairy products used in this recipe was produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on FacebookPinterest, InstagramYouTube and Twitter.

Cheesy Roasted Veggie Pockets


  • 5 button mushrooms, thinly sliced

  • 1/2 head broccoli, florets only, halved

  • 1/2 medium zucchini, halved lengthwise, then cut into 1/2-inch slices

  • 1 package (11 ounces) refrigerated thin crust pizza crust

  • 2 tablespoons prepared pizza sauce or marinara sauce

  • 1/2 teaspoon dried oregano

  • 3 slices provolone cheese

  • 1 egg, beaten

  • 1/4 teaspoon garlic powder


  1. Preheat oven to 400 degrees F. Arrange mushrooms, broccoli and zucchini in single layer on rimmed baking pan. Transfer to oven and roast 10 to 12 minutes or until golden brown and tender. Remove vegetables from oven; reduce oven temperature to 350 degrees F.

  2. Cut pizza crust into 6 equal pieces. Press each piece of crust into a circle about 6 inches wide. Top each piece with 1 teaspoon pizza sauce, 2 pieces of each type of vegetable, a pinch of oregano and 1/2 slice of cheese, torn into pieces. Fold crust into half moon shape and use fork to seal edges.

  3. Transfer pockets to rimmed baking pan. Brush with egg and sprinkle with garlic powder. Transfer to oven and bake 18 to 20 minutes or until brown and crust is cooked through.

  4. Serve immediately, OR baked pockets can be transferred to a cooling rack and cooled completely, then individually wrapped and refrigerated or frozen for later use. When ready to serve, microwave or bake until hot and enjoy.

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Disclosure: As a Milk Means More Ambassador, this post was sponsored by The United Dairy Industry of Michigan. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.