Anti-Inflammatory Pizza Biscuit Pockets

The Anti-Inflammatory Pizza Biscuit Pockets have a savory and rich texture. We make these baked pockets with whole wheat flour, olive oil, almond milk, pizza sauce, turmeric, mozzarella cheese, bell peppers, mushrooms, red onion, oregano, garlic powder, and fresh parsley. These baked pockets contain almost 240 calories and 24 g of net carbs. We prepare these golden biscuit pockets in just 38 minutes. The Anti-Inflammatory Pizza Biscuit Pockets are perfect for lunchboxes, family dinners, after-school snacks, game-day appetizers, meal-prep plans, and healthy comfort-food cravings. For later use, we can store them in the refrigerator for a maximum of 4 days or freeze them for about 2 months. You can serve these flavorful pizza pockets with Mediterranean Cucumber Salad, Tomato Basil Soup, Greek Yogurt Herb Dip, Roasted Broccoli, or Quinoa Pilaf.

STATS:

• Course: Appetizer, Snack, Light Meal
• Calories: 240 kcal
• Diet: Anti-Inflammatory, Vegetarian
• Prep Time: 20 minutes
• Cuisine: American
• Cook Time: 18 minutes
• Serving Size: 2 biscuit pockets
• Cooking Mode: Baking
• Servings: 6
• Difficulty Level: Easy
• Total Time: 38 minutes

TOOLS:

• Bowl
• Skillet
• Tray
• Baking paper
• Rolling pin
• Pastry brush
• Spoon
• Knife

INGREDIENTS:

• 2 cups flour
• Baking powder, one tbsp.
• ½ tsp sea salt
• ⅓ cup olive oil
• ¾ cup almond milk
• 1 cup pizza sauce
• ½ tsp ground turmeric
• 1 cup mozzarella cheese
• ½ cup red bell pepper
• ½ cup chopped mushrooms
• ¼ cup red onion
• 1 tsp oregano
• ½ tsp garlic powder
• ¼ tsp black pepper
• 1 tbsp parsley
• 1 tsp olive oil

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

WHOLE WHEAT FLOUR:

• We use whole wheat flour, as it adds fiber and nutrients to the biscuit pockets. You can replace it with spelt flour or white whole wheat flour.

OLIVE OIL:

• We use olive oil, which provides nutritious fats and anti-inflammatory qualities. As a further choice, you may utilize avocado oil or walnut oil.

ALMOND MILK:

• We use almond milk to keep the dough moist and tender. You can replace it with oat milk, soy milk, or dairy milk.

TURMERIC:

• We use turmeric, as it contains powerful anti-inflammatory compounds. As another option, you could utilize ground ginger or mild curry powder.

MOZZARELLA CHEESE:

• We use mozzarella cheese to add a creamy texture and classic pizza flavor. You can replace it with provolone, part-skim mozzarella, or dairy-free cheese.

BELL PEPPER:

• We use bell pepper, as it will give a natural sweet taste and a rich flavor. You can substitute it with zucchini, broccoli, or spinach.

MUSHROOMS:

• We use mushrooms to provide texture and nutrients to the filling. You can replace them with eggplant, kale, or zucchini.

OREGANO:

• We use oregano to add flavor and antioxidant benefits. You can substitute it with basil or Italian seasoning.

INSTRUCTIONS:

1. First, warm the oven to 400°F and put baking paper on the sheet.
2. Then stir the flour, salt, and powder of baking in a dish.
3. Include almond milk & olive oil to make a soft dough and gently knead for 2 minutes.
4. Cook onion, mushrooms, and bell pepper for 5 minutes in a skillet.
5. Now stir pizza sauce, turmeric, oregano, garlic powder, parsley, and black pepper to cook for one minute.
6. After rolling the dough to a thickness of one-quarter inch, cut 12 circles out of it.
7. Spread a tbsp. of filling in the middle of all the circles, and include mozzarella cheese on top.
8. Next, tightly close the corners and gently fold the dough across the filling.
9. Include the pockets on the sheet and coat them with olive oil.
10. Lastly, bake the recipe for 18 minutes, then cool for five minutes.

TIPS:

• Garnish the surface with sesame seeds and then bake these pockets.
• Include spinach for additional nutrition.
• Cool the filling first and then stuff the dough.
• Tightly close all the corners to avoid leaks.

SERVING SUGGESTIONS:

FRESH SALADS:

• Mediterranean Cucumber Salad
• Greek Salad
• Spinach Strawberry Salad
• Kale Avocado Salad
• Arugula Tomato Salad

SOUPS:

• Tomato Basil Soup
• Carrot Ginger Soup
• Lentil Vegetable Soup
• Turmeric Cauliflower Soup
• Roasted Red Pepper Soup

HEALTHY DIPS:

• Greek Yogurt Herb Dip
• Tzatziki Sauce
• Avocado Lime Dip
• Hummus
• Garlic Yogurt Sauce

VEGETABLE SIDE DISHES:

• Roasted Broccoli
• Garlic Green Beans
• Grilled Zucchini
• Roasted Brussels Sprouts

PROTEIN PAIRINGS:

• Garlic Butter Salmon
• Turkey Meatballs
• Baked Tofu Steaks
• Mediterranean Chickpea Patties

STORAGE INFORMATION:

FRIDGE:

• Put these baked pockets in a tight box and stock them for more than seven days.

FREEZER:

• Store these baked pockets for more than 45-60 days.

FAQS:

Does this recipe contain gluten?

• No, if you use a gluten-free flour blend.

Can I include protein?

• Yes, add shredded chicken, chickpeas, or tofu as per your choice.

How to keep the pockets sealed during baking?

• Do not overfill and press the edges with a fork before baking.

Can I make this recipe early?

• Yes, assemble and refrigerate one day in advance to use later.

Is store-bought biscuit dough good to include?

• Yes, if you want a quicker version of this recipe.

NUTRITIONAL FACTS:

Calories: 240 kcal

Sodium: 320 mg

Total Carbs: 28 g

Net Carbs: 24 g

Fiber: 4 g

Sugar: 4 g

Fat: 10 g

Protein: 10 g

Serving Size: 2 biscuit pockets