Earlier this week I shared a recipe for Roasted Root Vegetables with Parmesan Wheat Berries. We loved this combo of veggies with creamy cheese and nutty wheat so much that I found another way to enjoy those flavors. These pockets are stuffed with lots of veggies, given a good smear of goat cheese, and topped with mustard-y glaze!
The weekend warrior technique is becoming a favorite way for me to keep up with cooking many wholesome meals. In my last post, I commented that you could cook up a big batch of wheat berries to make many other meals. Well, the same goes for the roasted root vegetables. You could serve them as a side, in the pockets recipe I’m sharing today, or over Parmesan wheat berries. So versatile! Do you have any methods to keep your weeknight work load manageable? Let us know in the comments, Enjoy!
Variations to Roasted Root Vegetable Pockets:
- Choose your favorite vegetables for roasting, and change the veggies based on what is in season.
- Switch up the cheese. Ricotta would work well in these pockets.
- If you’re short on time, try buying a pound of whole wheat pizza dough to make the crust for these pockets.
- Try your favorite type of mustard in the glaze. Dijon also works well.
- 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
- 4 cups leftover roasted root vegetables
- 1 cup frozen spinach, thawed
- ¼ cup goat cheese
- ¼ cup cream cheese
- 2 tsp whole grain mustard
- 2 tsp milk of choice (I used soy milk)
- 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.
- 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.
- 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 adapted from Cooking Light.
