Pesto & Spinach Pockets

I'm been thinking about entering the Pillsbury Bake-Off this year. Either in the appetizer or dinner category. Been doing a little trial and error in making a really simple and easy recipe.

My Pillsbury product of choice: The Creations Flaky Dough Sheet. So I made two creations for dinner the other night. One was with pesto with fresh tomato and another was a spinach with feta. It's best to have a food processor for this.

Fresh out of the oven!





Pesto
1 package or bundle fresh basil
2 Garlic Cloves (finely chopped)
1/2 cup pine nuts (about two handful)
1/3 c EVOO (you may add more to your liking)
1/3 c grated parmesan cheese
Pinch of salt and pepper to taste.

A few tomato and swiss cheese slices to put in the dough with the pesto.

Place all pesto ingredients in a food processor and grind well into a paste like consistency. The measurements are not approximations. I usually eye-ball it whenever I make this.


Spinach with feta
1 small package of frozen spinach (defrosted and drained)
1 small package feta cheese.

Crumble feta into spinach and mix together. Since the feta is already a salty type of cheese I just added a pinch of pepper to the mix.

I divided the dough into four and made two of each. Place a nice dollop on one side of the dough then fold over the other half and crimp edges to seal.


Baked it for 15-20 minutes or until the dough was a nice golden brown. Voila! Serve immediately. Eat it with a fork or pick it up with your hand.

Presto Pesto!


Mmmm... Spinach


I had a little bit of pesto and tomato slices left over and made little ritz cracker appetizer. haha...




I'm still fine tuning these, so this isn't the final recipe. Though, it's a start.