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Ingredients
6 ITC Master Chef Veggie Pizza Pockets 1/2 cup tomato pasta sauce or ketchup-oregano mix 1 cucumber, cut into sticks 8 cheese cubes A few cherry tomatoes Dried oregano and chilli flakes (optional)
Method
Air fry the pizza pockets at 180°C for 9-11 minutes until golden. Rest 2 minutes. Warm the tomato sauce with a pinch of oregano for a quick marinara dip. Arrange pockets, cucumber sticks, cheese cubes and cherry tomatoes on a platter. Serve the marinara dip in the centre. Sprinkle oregano over the pockets. Chef's tip: Resting the pockets for 2 minutes keeps little mouths safe from the hot cheese filling.
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