Baked Whole Wheat Tomato Pockets


It is calzone? Is it a pie? No it’s a baked tomato pocket, the perfect little snack, appetizer or to have a couple for lunch. These delicious, lasagna-like treats are quick and easy to make. The crust is loaded with the goodness of whole wheat and olive oil, or use store bought rolled up pie  crust instead.  Try it instead of pizza for a change!

It make an excellent tapa and can be enjoyed  with blue cheese, sopressata, and a glass of Fernet Branca

Ingredients: (makes 12 pockets)

1 recipe pie crust
3 fresh roma tomatoes, chopped
2 Tbsp chopped basil
3 Tbsp olive oil
1/2 cup ricotta or cream cheese
salt & pepper to taste

 

For the crust:

2 cups  whole wheat flour
1/4 cup olive oil
1/2 tsp kosher salt
1 tsp sugar 
1/2 cup chilled water 

Preheat oven to 400 degrees.  Meanwhile , prepare crust. Place flour, salt and sugar in a food processor and pulse to mix .  Turn mix to on and add the olive oil by  drizzle . You should have a weird looking wet sand mix. With the machine on, add water by tablespoons till a ball forms and stop. Take dough out and place in bowl and cover with plastic and place in the fridge. Let rest for 15 minutes .

Take out of the fridge and roll out pie crust ,cut 2 to 3 inch diameter circles.  You may use a biscuit cutter,  but a can or a an inverted glass work just as well. Place the chopped tomatoes in a bowl, add the chopped basil, add salt & pepper to taste.
In the center of each dough  circle, place 1 tbsp of the tomato mix and a teaspoon of ricotta. Seal the circle to the top by wetting the crust and pinching it together with your fingers.

Drizzle a baking sheet with olive oil, place the pockets 2 inches apart and brush the rest of the olive oil on top of the pockets. Bake for 20 minutes or until the pockets are golden brown. Enjoy with blue cheese, sopressata, and a glass of Fernet Branca

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