Preheat the oven to 350°F (175°C).
Heat olive oil in a large nonstick skillet over medium heat. Add onion, and potatoes. Cook, stirring occasionally, for 10 minutes or until potatoes are tender.
Stir in zucchini, tomatoes, crushed red pepper, and seasonings. Cook for another 5 minutes until the mixture is slightly thickened. Remove from heat and let cool slightly.
Cut each pie crust in half. Spoon about ¼ of the vegetable mixture onto the center of each dough piece.
Wet the edges of the dough with water, fold over to cover the filling, and press the edges with a fork to seal. Cut a small slit on top to allow steam to escape.
Place the pockets on an ungreased baking sheet and bake for 30 minutes, or until golden brown. Serve warm.
