Healthy Hot Pockets

Healthy Hot Pockets

• phyllo dough (thawed!)
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 2 large roma tomatoes, diced
• 1 pint button mushrooms, sliced
• balsamic vinegar
• extra virgin olive oil
• dried basil, dried oregano, dried rosemary, garlic powder, red chili pepper flakes, S+P

Preheat your oven to 425 degrees Fahrenheit. In a rectangular baking dish combine all the vegetables, a small drizzle of balsamic vinegar and extra virgin olive oil, and season liberally with the basil, oregano, rosemary, garlic and just a dash of red chili pepper flakes, salt and pepper. Roast the vegetables for 15 minutes.

Remove from the oven and turn the oven up to 450 degrees. Separate your phyllo dough so you will only use three sheets at a time/ per “hot pocket”. Place a decent size amount of roasted veggies onto one end of the phyllo. Working quickly, fold in the sides and wrap up the veggies.

Once your hot pockets are full, bake them for 10 minutes. Allow to cool a few minutes before eating. Enjoy!

Makes 4-6 wraps.

Now these wraps are pretty small. For a normal appetite/ dinner, you’d probably want to enjoy one of these with soup or salad, or just eat two of them. You could alsp bulk them up with some cannellini beans.

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