Light and Easy Recipes and Meal Ideas
Stuffed Bread Pockets
These stuffed pockets are just like a lightened-up calzone.
Ingredients
- For the dough:
- 3/4 cup non-fat Greek yogurt (Fage brand recommended)
- 1 cup (120 grams) self-rising flour
- Filling:
- 2 cups fat-free ricotta cheese
- Handful of fresh basil leaves
- 12 fresh garlic cloves (minced)
- 1 cup cherry tomatoes (sliced in half)
- Salt and pepper
- Additional items:
- Eggwash: 1 egg plus 1 tbsp water and a pinch of salt (scrambled together)
- Sesame seeds
Directions
Pre-heat oven to 450 degrees.
Prepare the dough:
Mix the flour and yogurt in a bowl until it forms a ball of dough.
Place the dough on a lightly floured surface.
Divide the dough in 4 pieces. I use a dough cutter for this, but a large knife will do. Just cut the dough in half, and then half again to make 4 pieces.
Roll each piece of dough into a circular shape and place it on a parchment lined baking sheet.
Fill/Assemble:
Distribute each of the filling ingredients onto one half of each dough circle.
Fold the empty side of the circle over the filling ingredients.
Secure the seams by pressing the edges with a fork.
Brush the top of the pockets with egg wash and sprinkle with sesame seeds.
Bake for approximately 25 minutes or until golden brown.
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