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Prep Time
10 mins
Total Time
1 h 5 m


2 tbsp
olive oil
30 mL
12 oz
veal scallopini, chopped into 1/2-inch pieces
340 g
1/2 tsp
2 mL
1/2 lb
sliced white mushrooms (about 3 cups/750 mL)
250 g
1 1/4 cups
1 large red bell pepper, chopped
300 mL
1 cup
1 onion, chopped
250 mL
1/2 cup
chopped fresh basil
125 mL
1 ball
Compliments Pizza Dough, thawed
2 cups
shredded Fontina cheese (about 5 1/2 oz/160 grams)
500 mL
3 cups
Sensations by Compliments Sweet Basil Marinara Pasta Sauce
750 mL


Step 1
Heat half the oil in a large skillet set over high heat. Add veal and salt; sauté for 1 to 2 minutes or until just cooked through. Transfer to a plate.
Step 2
Heat remaining oil in the same skillet. Add mushrooms, peppers and onions and sauté for 5 to 8 minutes until lightly golden. Toss with veal and cool to room temperature; stir in basil.
Step 3
Preheat oven to 450°F (230°C). Divide dough into 8 equal portions and roll each to 1/4-inch thick and about 5-inch (13 cm) rounds on a lightly floured surface. On half of each round, leaving a 1/2-inch (1 cm) border, top evenly with veal and vegetable mixture, 2 tbsp (30 mL) sauce and 1/4 cup (60 mL) cheese.
Step 4
Gently fold dough over the filling and seal the edges. Cut 2 slits on top and bake on a greased prepared baking sheet for 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes.
Step 5
Heat remaining tomato sauce in a small saucepan set over medium heat until simmering and serve with pizza pockets

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 pizza pocket):
17 g
Saturated Fat:
7 g
51 g
5 g
11 g
65 mg
24 g
1880 mg