2 cups sliced mushrooms
4 oz. Canadian bacon, chopped
1 tablespoon chopped fresh oregano, or 1 tsp dried
1 pkg. (1 lb.) frozen pizza dough, thawed
1 cup pizza sauce
1/2 cup shredded, part-skim mozzarella cheese
1 egg white, lightly beaten
Preheat oven to 400° F.
Spray a medium, non stick skillet with non stick spray. Add mushrooms and cook over medium heat until tender, about 4 minutes. Add bacon and cook for 2 more minutes. Stir in oregano and remove from heat
Divide pizza dough into 2 pieces. On a lightly floured surface, roll out each piece to an 8×8 inch square. Using a sharp knife, cut each large square into 4 smaller squares.
Working one at a time, transfer squares to a baking sheet that has been sprayed. Spoon 1 Tbsp. sauce in center of square. Top with 1 T. mushroom-bacon mixture and 1 T. cheese. Fold dough over filling to create a triangle, stretching it a bit if you need to. Pinch edges closed or press down on edges with fork to seal. Repeat with remaining crusts and filling
Brush tops of pizza pockets lightly with egg white. Bake for 13-15 minutes, until golden brown and puffed up.
To serve, cut pizza pockets in half and arrange them on a serving platter. Warm up the extra pizza sauce and serve it as a dip