Pizza Stuffed Lentil Pockets
Directions
- Cook lentils according to package
- Place cooked lentils in a food processor and pulse several times until you have a coarse paste — you want some texture here, not completely smooth.
- Transfer to a bowl and mix in flour, salt, garlic powder, and olive oil until a workable dough forms. If the dough is too sticky, add flour one tablespoon at a time.
- Divide into 6 equal portions. On a lightly floured surface, flatten each portion into a rough oval about 1/4 inch thick.
- Place a spoonful of pizza sauce on one half of each oval, leaving a border around the edge. Add mozzarella and any additional toppings. Fold the dough over to enclose the filling and press the edges firmly to seal — crimp with a fork if needed. Heat a generous pour of olive oil in a cast iron or non-stick pan over medium heat.
- Cook the pockets 3-4 minutes per side, pressing down lightly, until deeply golden and toasted.
- The dough should be cooked through and the cheese melted inside.
- Serve immediately with extra sauce for dipping and scattered fresh parsley.
Recipe and images: Speak Healthy To Me
