Friday, April 29, 2011

VEGGIE POCKETS

How do you hide a ton of vegetables in your kids’ food? Wrap it in dough! There’s something comforting about your food covered in a warm flaky blanket of dough. You can always make a bunch of these pockets, freeze them and eat them later (thaw and put on a greased cookie sheet and cook at 400 F for about 15 minutes, or until heated through). The red cabbage is a good source of Thiamin, Riboflavin, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. Studies have revealed that a high intake of cruciferous vegetables such as cabbage offers protection from some cancers. Note that red cabbage has twice the vitamin C than green cabbage.

Non-stick cooking spray (I use olive oil with no teflon)
2 small zucchini, shredded (scant 2 cups)
½ small head red cabbage, shredded (2 packed cups)
½ onion, shredded (since you already have the grater out, no need to chop too)
2 tsp. crushed garlic
½ tsp. salt
2 Tbs. olive oil
1 egg
½ cup + 2 Tbs. parmesan cheese
1 tube crescent rolls (in the refrigerated section of your grocery store)

Directions:
Heat oven to 350 F. Spray a non-stick cookie sheet with non-stick spray. Heat oil in pan over medium-high heat. Add zucchini, cabbage, onion, garlic and salt. Cook for 10 minutes (stirring occasionally). Stir egg into veggie mixture and cook for an additional 2 minutes. When done, remove from heat and stir in ½ cup parmesan cheese. While the veggies are cooking, carefully remove crescent rolls from tube. Take 2 triangles and seal them together on the seam to make a rectangle. Fold the rectangle in half and, using a heavy rolling pin, roll the dough out until you have a 6” x 6” square.  Using a measuring cup, scoop up ½ cup of veggies and place it directly in the middle of your dough square. Bring each corner of the dough to the middle (there will be some overlap). Twist the corners of the dough and place each square on the prepared cookie sheet, with the seams down. Continue until you have all 4 pockets made. Cut 3 small slits on the top of each pocket. Spray the tops with the cooking spray, and sprinkle with remaining parmesan cheese. Bake for 20-25 minutes (until golden brown). Let cool before serving.


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