✳️ Macros (makes 2 pockets):
231 Cals, 28g Carbs, 4g Fat, 21g Protein
✳️ Ingredients for Dough:
30g or 1/4 Cups All Purpose Flour
30g or 1/4 Cups Bread Flour
170g or 2/3 Cups Plain Nonfat Greek Yogurt
4g or 1tsp Baking Powder
2g or 1tsp Garlic Powder
2g or 1tsp Onion Powder
2g or 1tsp Salt
Cooking Spray (I used avocado oil)
✳️ Ingredients for Pesto Sauce:
14g or 1/2 Cups Fresh Basil
11g or 1.5tbsp Parmesan
11g or 1.5tbsp Pine Nuts
5g or 1/4 Cups Fresh Parsley
5g or 1/4 Cups Fresh Chives
3g or 1/2 Garlic Clove, Minced
30mL or 2tbsp Lemon Juice
15mL or 1tbsp Water
1g or 1/2tsp Salt
*ONLY used 1/2 of the sauce in recipe*
✳️ Ingredients for Filling:
42g or 3/8 Cups Freshly Grated Mozzarella
10 Cherry Tomatoes, Diced
✳️ Directions:
1. Preheat pan to medium heat.
2. Grab food processor or blender. Add ingredients for pesto sauce. Blend until smooth.
3. Grab mixing bowl. Add ingredients for dough. Mix thoroughly.
4. Split into two dough balls. Flour surface and form both into circular shape.
5. Add pesto sauce and ingredients for filling to both. Close sides of dough ball inwards so it forms a ball.
6. Spray pan with cooking spray (I used avocado oil). Cook on pan for 5 minutes on both sides on medium heat until golden. Then enjoy!
why I have a small bowl of nuts when you could have this whole capric pocket for less calories look at that steam guys are you kidding me look at the steam so easy to make caption enjoy