Use up your leftover roasted root vegetables to make these pockets! Try them with goat cheese and whole wheat dough.
Author: Alison's Allspice
Recipe type: Entree
Cuisine: Entree
Serves: 4 pockets, or 2 servings
Ingredients
Pocket Dough
1 cup whole wheat flour
2¼ tsp rapid rise yeast
¼ tsp salt
⅔ cup water, heated to 120°F
2 tsp honey
2 TBS butter, softened
½ cup all purpose flour
Filling
4 cups leftover roasted root vegetables
1 cup frozen spinach, thawed
¼ cup goat cheese
¼ cup cream cheese
Glaze
2 tsp whole grain mustard
2 tsp milk of choice (I used soy milk)
Instructions
Pocket Dough
Combine whole wheat flour through salt. Pour in hot water, honey and butter. Mix until smooth.
Mix in all purpose flour until a shaggy dough forms. Dump out onto a clean counter and knead dough for 3-5 minutes or until smooth and elastic. Let rest 15 minutes in a warm place.
Preheat oven to 425°F.
Filling
Mix together roasted root vegetables and spinach, set aside.
Mix together goat cheese and cream cheese, set aside.
Divide dough into 4 portions. Flatten a single portion into a rectangle. Smear with 2 tablespoons of the cheese mixture and top with a heaping ½ cup of vegetables. Fold the sides of the dough together, and tuck the ends in to form a pocket. Place seam side down on a parchment lined backing sheet. Repeat with remaining dough portions.
Glaze
Mix together milk and mustard. Brush it over the pockets.
Bake pockets in preheated oven for 12 minutes or until golden brown. Cool 5 minutes before eating.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/roasted-root-vegetable-pockets-goat-cheese/