Pizza pockets with vegetables

Name: Pizza pockets with vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g TK-"Italian pan-fried vegetables; 1 pack (32 cm Ø; on the refrigerated shelf, for B. from Nestlé) Pizza dough; 1 egg, 1 tablespoon breadcrumbs; 1 TABLESPOON Sesame; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, black pepper; 7-10 Tbsp sugar, 2 tablespoons of oil; 2 Tomatoes; 1/2 small head of lettuce; 30 g black olives; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g TK-"Italian pan-fried vegetables
1 pack (32 cm Ø; on the refrigerated shelf, for B. from Nestlé) Pizza dough
1 egg, 1 tablespoon breadcrumbs
1 TABLESPOON Sesame
2 TABLESPOONS White wine vinegar
7-10 Tbsp salt, black pepper
7-10 Tbsp sugar, 2 tablespoons of oil
2 Tomatoes
1/2 small head of lettuce
30 g black olives
baking paper

Directions

1
Fry the vegetables in a frying pan at high heat for about 4 minutes. Then fry over medium heat for another 4 minutes
2
Roll out the dough, quarter it. Separate egg. Spread egg white on the edges of the dough. Sprinkle each piece of dough with breadcrumbs in the middle. Spread the vegetables on top. Fold the dough into pockets while pressing the edges. Put the dough pockets on a baking tray covered with baking paper
3
Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for about 15 minutes. Whisk the egg yolks. Spread on the bags 5 minutes before the end of the baking time. Sprinkle with sesame seeds
4
Mix vinegar, salt, pepper and sugar. Whip the oil into the mixture. Wash and chop the tomatoes. Clean and wash the lettuce and pluck smaller if necessary. Mix both with salad dressing and olives. Arrange everything