Ashley requested food for on-the-go that was different than the protein bars. Here is what I have come up with. Although I haven’t tried to freeze them and then reheat them I imagine it would work if you wanted to make these in advance. I would suggest to reheat them in a 350° F. oven for 20 minutes or until heated through.
Pizza Pockets are made with whole wheat. Several studies indicate that those who consume whole wheat are not as likely to gain weight as those who consume only refined grains. Other benefits from consuming whole wheat are a reduced risk of stroke, type 2 diabetes, heart disease, asthma, colorectal and pancreatic cancers, gum disease and obesity. In the whole wheat alone, each pizza pocket will provide 8 grams of protein, 30% of daily fiber needs and many B vitamins. The wheat flour is a fantastic source of manganese and selenium among other minerals and nutrients.
The mustard greens in the pizza pockets have the ability to protect against breast cancer and heart disease. Their high content of nutrients (such as calcium, folic acid, and magnesium) is also supportive of bone health. They also contain phytonutrients giving the body the nutritional support it needs to rid itself of any toxins that may put it at risk for many other diseases.
For the crust:
1 1/3 cups water
2 T olive oil
1/2 t agave nectar
1 t instant yeast
4 cups whole wheat pastry flour
1 1/2 t Himalayan sea salt*
Mix water, olive oil, agave nectar, and yeast together. Combine the flour and salt in a mixer bowl, add the wet ingredients and knead until smooth and elastic, about 5 minutes. Baste with olive oil and let rise for about 1 hour.
For the filling:
1 medium onion, chopped
1 red bell pepper, chopped
8 oz. mushrooms, sliced
1 cup chopped mustard greens
1/2 cup chopped sun-dried tomatoes
1/2 cup basil pesto
1/2 cup Daiya mozzarella shreds (optional)
In a large skillet on medium-high heat, pan-fry the onions in a little coconut oil* for about 2 minutes or until they just start to become translucent. Add the chopped red bell pepper and continue cooking and stirring frequently for another minute. Add the mushrooms and stir frequently. Remove from heat when the mushrooms release most of their moisture and have blended well with the onions and peppers. Add the mustard greens while everything is still very hot and let the heat wilt the greens. Stir in the sun-dried tomatoes and divide the filling evenly 8 ways.
Divide the dough evenly into 8 pieces. Roll each piece into a 7 or 8 inch round keeping it thicker in the center and thinner on the edge. Spread 1 tablespoon of pesto on the center of each round and top with 1 tablespoon of the mozzarella shreds. Place the filling in the center and fold opposite sides over the filling, pressing down lightly. Fold the remaining two ends over the top pinching together along seams. Roll the pocket over, repeat with remaining pieces of dough. Cover pockets lightly with a thin towel and let rest for 15 to 20 minutes.
Place 2 tablespoons of coconut oil in a skillet set on medium-high heat. Pan-sear the pizza pockets in 2 or 3 batches in the hot skillet, turning to allow each side to become a nice golden brown color. Remove from heat and place on a paper towel to drain. Makes 8.
Other filling options, use any combination using the same technique as above:
Artichoke hearts, chopped
Jalapeño peppers, chopped
Fresh or canned pineapple pieces
Eggplant, chopped or thinly sliced
Grape tomatoes, halved
Zucchini or yellow squash, finely chopped
Butternut or other winter squash, chopped
Corn, fresh or frozen
Whole basil leaves
Any fresh or dried herbs as desired
Dulse flakes* or other sea vegetables in small quantities
Follow your imagination and tastebuds to your hearts content with ideas for these pizza pockets. Share your favorite combinations too!
©Janice Moreland http://thekitchentwist.com