I'm back in the kitchen! Took me almost 6 weeks to make more than pre-made cookies, pasta, or oatmeal but I made it! WOOOO. I am at the stage with Jack that I "baby wear" him all the time and it makes me feel human again! I feel so much more productive and less confined to the couch, bed or having to figure out where to put him when I want to do something. He loves when I put him in the baby wrap and usually falls asleep within minutes! It's like a snuggle/swaddle/swing all in one as the moving motion is very calming for him. Side note: the baby wearing wrap made me so nervous at first and it took many attempts to get confident with it along with many youtube videos and the help of friends. ANYWAYS... where were we... PIZZA POCKETS! an oldie but a goodie. Let's cut to the chase...
Yields: 16-20 pockets
Ingredients
1 pack large won ton wrappers
1.5 cups tomato sauce (sugar free)
1.5 cups chickpeas (rinsed + drained, I used canned and just rinse extra well)
1 cup shredded mozzarella cheese
1 tbsp. parsley (dried or fresh)
1 tbsp. basil (dried or fresh)
2 cloves garlic
1 tsp. salt
Instructions
Mix together all the ingredients (except the wontons) in a blender or food processor until well combined and resembles a bolognese sauce
Next, get a cup of water to use to seal the won ton wrappers with your fingers (ex. dip finger in water and run finger along edges). Lay out one wonton at a time and place 1-2 tbsp of the mixture in the middle of the wrapper
Fold in the two edges and run your dipped finger along the edge (see below)
Next, roll in the bottom edges two or three times (see below)
Repeat as follows until mixture or wonton wrappers are finished
Place on a baking sheet lined with parchment paper
Cook for 10 minutes at 350. Flip and then cook again for 12-15 minutes depending on desired crispness of pizza pockets. Let cool for at least 10 minutes and enjoy!