photo 1 (85)Ingredients:

1/2 c warm water
2 1/2 tbsp + 1/2 tsp dry milk powder
1/2 tbsp yeast
1 tbsp sugar
1/2 tsp salt
2 tbsp butter (I use Smart Balance Light) + 1 tsp melted to brush on top
1 tbsp egg beaters
1 2/3 c all-purpose flour + up to another 1/2 c
12 slices ultra thin, oven roasted turkey (ham is good in this too)
8 slices fat free cheese slices
 
*This recipe uses the dough from the original homemade crescent rolls found here.

Directions:

photo 2 (83)1. Begin by combining water and milk powder in a stand mixer with the paddle attachment. Mix on low speed until well combined.
2. Add in yeast, sugar, salt, butter, egg beaters and 2/3 c of the flour. Mix on low speed until all ingredients are just wet. Increase mixing speed to medium for 2 minutes. 
3. Reduce speed back to low. Add in another 1/2 c flour. Once flour is mixed in, increase mixing speed to medium for 2 minutes. Switch attachment to dough hook at this time for easier mixing. Add remaining 1/2 c flour at low speed until integrated in, then increase mixing speed to medium for 2 minutes. 
4. If necessary, add additional flour until you reach the desired consistency.  Dough should be soft and not overly sticky, but not stiff either.  
5. Scrape dough down into bottom of bowl with spatula. Coat the sides of the bowl with non-stick spray or a tbsp of oil. Cover bowl with plastic wrap and place in a warm place. Allow dough to rise (about a 1 hour to 1.5 hours) and double in size.
6. Scrape dough from bowl onto flour-dusted counter top (if dough is still sticky, kneed a little flour into it until you are able to work with it without it sticking). Using a rolling pin, roll dough into a circle. 
7. Use a pizza cutter to cut into 4 equal pieces. Place one slice of cheese onto each dough piece.  Add three pieces of turkey on top of each piece of cheese. Then, add one more slice of cheese on top of the turkey.
8. Fold dough over from end to end, pulling the dough over turkey and cheese.  Pinch the outside of the dough together to form a pocket encasing meat and cheese. Be sure dough is sealed tight all the way around the pocket or all of the cheese will melt out of it.
9. Place on an ungreased baking sheet. Brush the top of each pocket with a little bit of melted butter. Bake at 375 for 15 minutes or until golden brown.
10. Allow to cool on baking sheet for 5 minutes. Slice pocket in half with a knife. Serve immediately. 
 
Yields 4 pockets, serving size 1 pocket
8 Points on Weight Watchers Points+ System
Advertisements