1. Roast Vegetables. Start by roasting 2 cups of any combination of sliced: tomatoes, sweet potatoes, bell peppers, onions, zucchini or summer squash. Put your sliced vegetables on a baking sheet, add enough canola oil to coat, then sprinkle with salt. Roast at 425 degrees F for about 20 minutes, until the edges are crispy. (Note: cooking time will depend on the size of your vegetables.)
2. Puree sauce. Combine 1/3 cup tomato paste plus 1/4 cup pesto (or fresh basil, plus 1 garlic clove plus 2 tablespoons of olive oil). Churn in a food processor until fairly smooth. Some chunks are delicious, so no need to go overboard.
3. Assemble your pizza pockets with hidden vegetables. Use a rolling pin to flatten out each biscuit. Add 2-3 tablespoons of pizza sauce with hidden vegetables. Top with your family’s favorite pizza toppings: olives, artichokes, pepperoni, bell peppers, mozzarella cheese. Bring 4 corners of the dough into the center and PINCH.
4. Bake. Place your pizza pockets on a parchment-lined baking sheet and bake at 350 for about 15 minutes. Your cooking time will vary depending on how thin you rolled the dough and how much filling you added, so keep an eye on the oven!

Store your pizza pockets in the refrigerator for up to 5 days.

Bonus tip: Make sure your pockets will fit in the kids’ lunch boxes before you bake them!