Pizza Pockets

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Add zucchini, red pepper, and mushrooms. Cook, stirring constantly, 5 minutes. Stir in 1/2 cup pizza sauce; set aside.

Roll crust into a 15- x 10-inch rectangle; cut into 4 (7 1/2- x 5-inch) rectangles.

Spoon one fourth of vegetable mixture onto one end of each rectangle; sprinkle evenly with mozzarella cheese. Fold rectangles in half over filling; press edges together with a fork. (At this point pockets may be covered and refrigerated to bake later for 12 minutes. Or, assemble pockets, bake 6 minutes, and freeze. Thaw in refrigerator overnight before baking the remaining 6 minutes or until browned.)

Coat tops with cooking spray, and sprinkle with Parmesan cheese.

Place on a large baking sheet coated with cooking spray.

Bake at 400 for 12 minutes or until golden.

Serve with remaining 2 cups warm sauce.