Ingredients
Dressing:
- 2 TBSP Extra-virgin olive oil
- 1 tsp Red wine vinegar
- 1/4 tsp Italian seasoning
- 1/2 tsp Sugar
Pizza Parlor Salad:
- 2 cups Romaine lettuce chopped
- 1/2 cup Grape tomatoes halved
- 1/4 cup Red onion thinly sliced
- 1/4 cup Black olives pitted
- 1 oz Mozzarella cheese shredded
Pizza Pockets
- 1 TBSP Extra-virgin olive oil
- 1/4 cup Red onion diced
- 1/4 cup Green bell pepper diced
- 6 oz Ground Italian sausage
- 1 lb Pizza dough
- 1.5 cups Marinara sauce or more if needed
- 1 cup Mozzarella cheese shredded
- 1/4 tsp Dried oregano
- 1/4 tsp Red pepper flakes
Pineapple Lime Fizz Mocktail
- 12 oz Ginger ale soda cold
- 12 oz Pineapple juice cold
- 2 tsp Honey
- 2 TBSP Lime juice
Instructions
- Preheat oven to 425 °F (218°C). While the oven is heating, prep ingredients.
- Prep the vegetables for the pizza pockets per instruction above.
- Cook the sausage: Heat a nonstick pan on medium heat. Once hot, add the oil, onion, and pepper. Saute until softened. Add the sausage and break into smaller pieces using a spatula. Cook until browned and no longer pink. Set aside.
- Cut a piece of parchment paper and place on a baking sheet.
- Make the pizza pockets: Roll out pizza dough until it is about 1/4 inch thick. Cut into large rectangles that will easily fold over, about 8 x 6 inches. On one half of the rectangle, spread a bit of marinara sauce, cheese, sausage with onion and pepper, oregano, and pepper flakes, leaving space around the edges for the dough to touch together.
- Seal all edges, using a bit of water if necessary and crimping with a fork. Transfer to the parchment-lined baking sheet and bake in the oven for about 20 minutes until the dough is crisp and golden. While the pizza pockets are baking, make the salad and beverage.
- Make the vinaigrette: Put the oil, vinegar, Italian seasoning, sugar and some salt and pepper in a jar with a lid, secure the lid and shake to combine.
- Make the salad: Prep the salad ingredients per instruction above. Add to a bowl.
- For the beverage: Mix all ingredients together.
- When the pizza pockets are baked, set aside for 5 minutes to set.
- Serve: Transfer the pizza pockets to a plate, dress the salad, and enjoy with the beverage (over ice if desired).
Nutrition
Calories: 1154kcal | Carbohydrates: 116g | Protein: 34g | Fat: 64g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Cholesterol: 98mg | Sodium: 2579mg | Potassium: 1173mg | Fiber: 7g | Sugar: 55g | Vitamin A: 5458IU | Vitamin C: 57mg | Calcium: 327mg | Iron: 8mg
Sausage Pizza Pockets
Ingredients
Dressing:
- 2 TBSP Extra-virgin olive oil
- 1 tsp Red wine vinegar
- 1/4 tsp Italian seasoning
- 1/2 tsp Sugar
Pizza Parlor Salad:
- 2 cups Romaine lettuce chopped
- 1/2 cup Grape tomatoes halved
- 1/4 cup Red onion thinly sliced
- 1/4 cup Black olives pitted
- 1 oz Mozzarella cheese shredded
Pizza Pockets
- 1 TBSP Extra-virgin olive oil
- 1/4 cup Red onion diced
- 1/4 cup Green bell pepper diced
- 6 oz Ground Italian sausage
- 1 lb Pizza dough
- 1.5 cups Marinara sauce or more if needed
- 1 cup Mozzarella cheese shredded
- 1/4 tsp Dried oregano
- 1/4 tsp Red pepper flakes
Pineapple Lime Fizz Mocktail
- 12 oz Ginger ale soda cold
- 12 oz Pineapple juice cold
- 2 tsp Honey
- 2 TBSP Lime juice
Instructions
- Preheat oven to 425 °F (218°C). While the oven is heating, prep ingredients.
- Prep the vegetables for the pizza pockets per instruction above.
- Cook the sausage: Heat a nonstick pan on medium heat. Once hot, add the oil, onion, and pepper. Saute until softened. Add the sausage and break into smaller pieces using a spatula. Cook until browned and no longer pink. Set aside.
- Cut a piece of parchment paper and place on a baking sheet.
- Make the pizza pockets: Roll out pizza dough until it is about 1/4 inch thick. Cut into large rectangles that will easily fold over, about 8 x 6 inches. On one half of the rectangle, spread a bit of marinara sauce, cheese, sausage with onion and pepper, oregano, and pepper flakes, leaving space around the edges for the dough to touch together.
- Seal all edges, using a bit of water if necessary and crimping with a fork. Transfer to the parchment-lined baking sheet and bake in the oven for about 20 minutes until the dough is crisp and golden. While the pizza pockets are baking, make the salad and beverage.
- Make the vinaigrette: Put the oil, vinegar, Italian seasoning, sugar and some salt and pepper in a jar with a lid, secure the lid and shake to combine.
- Make the salad: Prep the salad ingredients per instruction above. Add to a bowl.
- For the beverage: Mix all ingredients together.
- When the pizza pockets are baked, set aside for 5 minutes to set.
- Serve: Transfer the pizza pockets to a plate, dress the salad, and enjoy with the beverage (over ice if desired).
Nutrition
Calories: 1154kcalCarbohydrates: 116gProtein: 34gFat: 64gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 32gCholesterol: 98mgSodium: 2579mgPotassium: 1173mgFiber: 7gSugar: 55gVitamin A: 5458IUVitamin C: 57mgCalcium: 327mgIron: 8mg
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