Freezable Pizza Pockets
Prep time: 90 minutes
Cook time: 15 minutes
Total time: 1 hour and 45 minutes

• 1 ½  cups all-purpose flour
  
• 1      teaspoon quick rise yeast
  
• 1      teaspoon sugar
  
• 1/2   teaspoon salt
  
• 2      tablespoons olive oil, plus 1 teaspoon, divided
  
• 1      cup slightly warm water
  
• 3/4   cup uncooked oat bran hot cereal
  
• 3/4   cup whole-wheat flour
  
• 1/3   cup no-salt-added tomato sauce
  
• 1/2   cup part-skim shredded mozzarella cheese
  
• 16    slices pepperoni, quartered
  
• 4      mushrooms, sliced
  
• 4      mini sweet peppers, sliced

1. In stand mixer with paddle attachment, combine all-purpose flour, yeast, sugar and salt. With motor running, add 2 tablespoons oil and warm water. Switch paddle attachment to dough hook. Add oat bran and mix until combined. Add whole-wheat flour a little at a time and stop when slightly sticky ball forms. Continue to run mixer 1 minute. Brush ball of dough with remaining olive oil, cover with plastic wrap and place somewhere warm to rise 1 hour.
2. Heat oven to 450°F. Spray large baking sheet with cooking spray.
3. Punch down dough. Dust counter lightly with flour. Roll out half of dough to 1/4-inch thick, dusting with more flour if too sticky. Use 4-inch round cookie cutter to cut rounds.
4. Spoon 1 teaspoon tomato sauce into middle of each round. Add 1/2 tablespoon cheese, 4 quarters of pepperoni, mushroom slice and 2 pepper rings. Moisten edges of dough with water. Fold dough over filling and press to seal. Use fork tines to crimp and further seal edges.
5. Place pizza pockets on baking sheet and poke top of each with fork.
6. Bake 15 minutes, or until tops are browned (some cheese may leak out).
7. Once cool, freeze in single layer on baking sheet. Once frozen, wrap individually in plastic wrap and transfer to freezer bag.

Notes: If placed in lunchbox frozen, even with ice pack, they will defrost by lunchtime. Serve with 1/4 cup cherry tomatoes, 2 tablespoons hummus and a clementine.