Pocket Science
(Pizza pockets stuffed with Canadian bacon, mushrooms, and cheese)

2 cups of sliced mushrooms
4 oz Canadian bacon, chopped
1 tbsp. Chopped fresh oregano OR 1 tsp. dried oregano
1 pkg. (1 pound) frozen pizza dough, thawed
1 cup of pizza sauce
½ cup shredded, part- skim mozzarella cheese (2 oz)
1 egg white, lightly beaten

Preheat oven to 400 degrees

Spray a medium non- stick skillet wit non-stick cooking spray. Add the mushroom and cook over medium heat until tender, about 4 minutes. Add the bacon and cook for another 2 more minutes. Stir in the oregano and remove from the heat.

Divide pizza dough into 2 pieces. On a lightly floured surface, roll out each piece to an 8 x 8 square. (Or as close as you can get to a square) Using a sharp knife cut each large square into 4 smaller squares.

Working one at a time, transfer the squares onto a baking sheet that has been sprayed with non-stick cooking spray. Spoon 1 tablespoon of sauce into the center of a square. Top with one-tablespoon mushroom baking mixture and one tablespoon of cheese. Fold the dough over the filling to create a triangle, stretching it a bit if you have to. Pinch the edges closed or press down on the edges with the tines of a fork to seal. Repeat with the remaining crust and filling.

Brush the tops of the pizza pockets lightly with egg whites. Bake for 13 to 15 minutes, until golden brown and puffed up. To serve, cut the pizza pockets in half and arrange them on a serving platter. Warm up the extra pizza sauce and serve it as a dip.

Makes about 8 servings

Nutritional Value- 207 calories
4.5 grams of fat
1 gram of Sat Fat
11.9 grams of protein
29.9 grams of carbs.
1.4 grams of fiber
10.6 mg cholesterol
730.8 mg sodium
% Calories from fat = 19