INGREDIENTS:
yield: 9 POCKETS
1 sheet of frozen puff pastry, defrosted per package instructions (such as Pepperidge Farms)
¼ cup shredded 2% Mozzarella cheese
16 turkey pepperoni slices, diced
¼ cup diced white mushrooms
¼ cup pizza sauce
½ teaspoon Italian seasoning, divided
1 egg*
1 tablespoon water
DIRECTIONS:
On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 12”x12” square of even thickness. Using a knife or pizza cutter, cut the pastry into 9 even squares (3 rows of 3).
In a mixing bowl, combine the Mozzarella, diced pepperoni, mushrooms, pizza sauce and ¼ teaspoon of the Italian seasoning and stir until well combined. Spoon a tablespoon of the filling into the center of each pastry square (should use all the filling) and spread it a bit diagonally toward two opposite corners. Get a small dish of water and lightly spread a bit of water around the edges of a square. Fold one corner over diagonally to meet its opposite corner and form a triangle. Press the edges of the pastry together to seal the filling inside. Repeat with each pastry square. Cover a baking sheet with parchment paper and transfer the triangles to the sheet.
Combine the egg and a tablespoon of water in a bowl and whisk together to combine. Use a pastry brush to brush the egg wash over top of each pastry triangle. Discard leftover egg wash. Sprinkle the remaining ¼ teaspoon of Italian seasoning over the tops of the triangles.
Preheat the oven to 400. Place the baking sheet into the refrigerator for 10-15 minutes to ensure the pastry is still a bit chilled (this makes it puff better). Transfer the sheet to the oven and bake for 15-18 minutes until pastry is golden.
WEIGHT WATCHERS SMARTPOINTS:
5 per pocket (SP calculated using the recipe builder on weightwatchers.com)
WEIGHT WATCHERS POINTS PLUS:
4 per pocket or 2 pockets for 7 PP (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION (PER POCKET):
130 calories, 11 g carbs, 1 g sugars, 8 g fat, 4 g saturated fat, 5 g protein, 1 g fiber (from myfitnesspal.com)
*Since you definitely won’t use all of the egg wash I calculated the nutrition information and Weight Watchers points using the values for ½ an egg.
Source: emilybites
yield: 9 POCKETS
1 sheet of frozen puff pastry, defrosted per package instructions (such as Pepperidge Farms)
¼ cup shredded 2% Mozzarella cheese
16 turkey pepperoni slices, diced
¼ cup diced white mushrooms
¼ cup pizza sauce
½ teaspoon Italian seasoning, divided
1 egg*
1 tablespoon water
DIRECTIONS:
On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 12”x12” square of even thickness. Using a knife or pizza cutter, cut the pastry into 9 even squares (3 rows of 3).
In a mixing bowl, combine the Mozzarella, diced pepperoni, mushrooms, pizza sauce and ¼ teaspoon of the Italian seasoning and stir until well combined. Spoon a tablespoon of the filling into the center of each pastry square (should use all the filling) and spread it a bit diagonally toward two opposite corners. Get a small dish of water and lightly spread a bit of water around the edges of a square. Fold one corner over diagonally to meet its opposite corner and form a triangle. Press the edges of the pastry together to seal the filling inside. Repeat with each pastry square. Cover a baking sheet with parchment paper and transfer the triangles to the sheet.
Combine the egg and a tablespoon of water in a bowl and whisk together to combine. Use a pastry brush to brush the egg wash over top of each pastry triangle. Discard leftover egg wash. Sprinkle the remaining ¼ teaspoon of Italian seasoning over the tops of the triangles.
Preheat the oven to 400. Place the baking sheet into the refrigerator for 10-15 minutes to ensure the pastry is still a bit chilled (this makes it puff better). Transfer the sheet to the oven and bake for 15-18 minutes until pastry is golden.
WEIGHT WATCHERS SMARTPOINTS:
5 per pocket (SP calculated using the recipe builder on weightwatchers.com)
WEIGHT WATCHERS POINTS PLUS:
4 per pocket or 2 pockets for 7 PP (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION (PER POCKET):
130 calories, 11 g carbs, 1 g sugars, 8 g fat, 4 g saturated fat, 5 g protein, 1 g fiber (from myfitnesspal.com)
*Since you definitely won’t use all of the egg wash I calculated the nutrition information and Weight Watchers points using the values for ½ an egg.
Source: emilybites
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