Beef & mushroom pockets

These are a great dinner or reheat well as leftovers!

2 cans of whole wheat or regular pizza crust. You can also make your own.
1 1/2 lbs London broil, 1 in thick
1/4 cup all purpose flour
1 tsp dried parsley
1/2 tsp dried thyme
1 tsp salt
1/2 tsp ground pepper
3 tbsp olive oil, divided
5 cups sliced portobello mushrooms
1 small yellow onion, chopped
3/4 cup red wine

Cut the beef into 1/2 inch pieces. Toss the beef in a large bowl with flour, parsley, thyme, salt & pepper. Set it aside while you prepare the vegetables.
In a large skillet, heat 1 tbsp oil. Add the mushrooms & sauté, stirring frequently until they're golden brown. Transfer to larger bowl. Add another tbsp of olive oil & sauté onions, stirring frequently until they're light gold & darker brown, about 10 minutes. Transfer them to bowl with mushrooms.
Heat rest of oil, add the beef. Sauté until evenly browned. Return the mushrooms & onions to the pan, then add the wine. Cook over med-low heat, scraping up bits from bottom of pan until wine has thickened & coats beef & vegetables, about 10 minutes.
Preheat your oven to 375 degrees. Line 2 baking sheets with parchment paper.
Break your dough into 4 pieces. Flour your work surface & roll out each piece of dough into 8 inch circle.
Spread about 1/2 cup filling on 1/2 of circles, placing it just off center so that you can fold over & have edges meet. Paint edges of circle with milk to help stay closed. Press edges with fork to seal shut. Poke top of pocket with fork a few times for steam & place on parchment paper.
Bake pockets about 35 minutes until light brown. Refrigerate any leftovers