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Plantain Pizza Pockets
Recipe from Whole Food for Your Family, page 73
Equipment
- 1 Food processor or blender
Ingredients
- 2 pounds green plantains has to be green!
- 1 cup pepperoni finely chopped then measured
- 1 cup marinara sauce
- 1/4 cup dairy-free mozzarella cheese optional
- tapioca or arrowroot flour as needed
- olive oil as needed
Instructions
- Fill a large pot with 3 inches of water. Bring it to a boil over high heat. While the water is coming to a boil, peel the plantains and cut into roughly 1-inch chunks. Green plantain peels can be a little tough to get off; I do so by trimming off the ends of the plantain and cutting the plantain in half. I score down the side of the peel to create a place to start lifting the peel away from the fruit with my thumb, then I continue to peel off the rest.
- Place the peeled plantain chunks into the boiling water and boil for 10 minutes, until very tender. Strain the plantain and transfer the pieces to a food processor or blender. Blend until smooth, scraping down the sides of the blender or food processor bowl as needed. It should form a creamy, slightly sticky dough. Transfer the dough to the fridge to cool for 10 minutes.
- Meanwhile, in a medium bowl, combine the pepperoni, marinara sauce, and cheese (if using). Set aside.
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Sprinkle the counter or bread board with the flour. Flour your hands and roughly divide the dough into 6 balls. Coat each ball with flour on all sides and then roll them out into a circle about 1/4 inch thick. If the dough starts breaking apart and becomes hard to handle, let it cool in the fridge for 5 minutes more.
- On one-half of a dough circle, scoop 1/4 cup of sauce and topping mixture, leaving a 1/4-inch border around the edge to create the seal. Fold the empty side of the dough over the top of the topping mixture. Seal the pocket by crimping the dough with your fingers. Place the pizza pocket on the prepared baking sheet. Repeat with the remaining dough and sauce. Brush the tops of the pockets generously with olive oil to coat.
- OVEN: Bake for 30 minutes, until the pockets are crispy and golden on the outside. Serve immediately. AIR FRYER: Cook at 350 degrees in a single layer for 15 minutes, or until golden.
- FREEZE: Freeze the pockets in a single layer on a tray or baking sheet. Store in a sealed container for up to 3 months.
Notes
NOTE: Success with this one-ingredient dough is all about the temperature. If the dough gets too hot, it will break apart. If it gets too cold, it will no longer be pliable. Use the fridge as directed to cool the dough for 10 minutes, but not longer. Once you start working with the dough, do so from start to finish.Â
Nutrition
Calories: 304kcalCarbohydrates: 52gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 18mgSodium: 544mgPotassium: 909mgFiber: 3gSugar: 28gVitamin A: 1885IUVitamin C: 31mgCalcium: 17mgIron: 2mg
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