Yes, these are still carbs but if you can get wheat dough they’re slightly more virtuous than a cookie.
Well, I mean, they’re better than a cookie even without wheat dough but I really burned out on hyper-sweet stuff during February. It’s time for something more savory than sugary.
I did use a store bought dough for these because I keep dough in the fridge now for baking before work during the week. If I can get a weekend at home I hope to start something like the bread in five minutes a day style where I have dough in the house and I don’t have to rely on Pillsbury.
You can make your own dough, certainly, and I’m even comfortable saying that they’ll be that much better. I just don’t want people to think they have to follow one of my recipes with exactly the described items.
Or don’t make it all. My mantra is don’t eat things that don’t make you happy. Period.
1 whole wheat/multigrain pizza crust
Assorted chopped vegetables
shredded cheese-about a cup for four pizzas
pizza sauce (served on the side)
With a pie press, cut out four circles worth of dough-or cut around a can lid or use another large, round cutter.
In the middle of each circle place about 1/4 cup of cheese and assorted vegetables. Sprinkle with Italian seasoning. Crimp edges. Sprinkle the tops of the pockets with more seasoning.
Bake at 350 for 18-20 minutes.
Please, stop by this week’s Inspired Weekends!