Whole Wheat Veggie Pizza Pockets

1.In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-7 minutes until frothy, indicating the yeast is active.

2.In a large mixing bowl, whisk together the Beason whole wheat flour and salt.

3.Add the frothy yeast mixture and 1 tablespoon olive oil to the flour. Mix until a dough forms.

4.Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

5.Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

6.While the dough is rising, prepare the vegetable filling: Heat 1 teaspoon olive oil in a skillet over medium heat.

7.Add the chopped bell peppers, zucchini, and red onion to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still vibrant.

8.Add the drained diced tomatoes, dried Italian seasoning, garlic powder, salt, and pepper. Cook for another 2 minutes to combine flavors. Remove from heat and let cool slightly.

9.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

10.Once the dough has risen, punch it down and divide it into 6 equal portions.

11.On a lightly floured surface, roll each portion into a 6-inch circle.

12.Place about 2-3 tablespoons of the vegetable filling onto one half of each dough circle, then sprinkle with a tablespoon of shredded mozzarella and a little Parmesan cheese.

13.Fold the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp with a fork to seal completely.

14.Place the pockets on the prepared baking sheet. Brush the tops lightly with olive oil to promote browning.

15.Bake in the preheated oven for 18-20 minutes or until the pockets are golden brown and cooked through.

16.Remove from the oven and let cool for 5 minutes before serving. These pockets are delicious warm or at room temperature.