Nutritious pizza pockets? A dream come true with this recipe that contains twice as much fiber and protein as the classic store-bought versions.
Rediscover your childhood joy or delight your kids by serving this treat at home or in their lunchbox.
Pair them with a garden salad or simple raw veggies, and you're all set.
Enjoy your meal!
Ingredients
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1 ball (about 300g) of pizza dough
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10 ml (2 tsp) of ground psyllium
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60 ml (¼ cup) of pizza sauce
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120 g (4 oz) of turkey pepperoni slices
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125 ml (½ cup) of small broccoli florets
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125 ml (½ cup) of light mozzarella cheese, < 20% M.F., grated
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2 half bell peppers of various colours, diced
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⅛ of a red onion, minced
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Pepper and salt, to taste
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1 egg white, lightly beaten
Preparation
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Using a rolling pin on a floured surface, roll out the dough to about 0.5 cm (¼ inch) thick.
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Cut into eight 12 cm (3 ¾ inch) diameter circles.
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Evenly spread the psyllium and pizza sauce over four of the circles, leaving a 1 cm (½ inch) border.
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Top with the remaining ingredients, except for the egg white.
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Brush the free border with the egg white. Place the remaining dough circles on top of the filling and seal the edges by pressing with your fingers.
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Spray the pockets with cooking spray, then cook at 360°F (180°C) in the air fryer for 10-12 minutes or until they are golden brown.
Notes
Keeps for 5 days in the refrigerator, in an airtight container. Can be frozen for up to 3 months.
