Hot Vegetarian Pockets Recipes
FRESH VEGGIE POCKETS
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.
Nutrition Facts : Calories 434 calories, Fat 23g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.
VEGGIE POCKETS
"Even our five children enjoy the crunchy vegetable filling in these handy meatless sandwiches," remarks June Ballard of Weston, Idaho. "It's a great way to use a variety of garden produce."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for 2 minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through. , Fill each pita half with about 2 tablespoons lettuce and 1/2 cup vegetable mixture.
Nutrition Facts : Calories 143 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
HOT VEGETARIAN POCKETS
Categories Mushroom Vegetable Appetizer Bake Vegetarian
Yield 3 to 6 people
Number Of Ingredients 11
Steps:
- saute vegetables in oil, medium heat, until they are tender and glazed. add salt and pepper, parsley and garlic. Warm for 3 minutes longer. remove from heat and mix sauteed ingredients with crumbled cheese, bread crumbs and parmesan. heat oven according to crescent roll instructions. spray baking pan with shortening. assemble hot pockets on cutting board: unroll each piece of dough gently, center a portion of the filling on it and bring up corners, pinch shut. set on baking pan so they dont touch, and bake until crisp and brown. serve hot makes enough for 6
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