Labor intensive, but nutritious meal either by itself or as part of a complete dinner.
2 cup whole wheat flour
1-2/3 cup unbleached flour
2 tsp salt
1 cup water
1 cup cooked oatmeal
1 packet (tbsp) yeast
1/2 cup chopped onion
1/2 cup red bell pepper, chopped
1/2 cup chopped fresh mushroom
3-4 cloves of garlic, pressed
1/2 cup shredded cabbage
1 tbsp olive oil
1 cup non fat cottage cheese (or ricotta)
1 cup mixed shredded Mozarella, cheddar, or provolone
1/4 cup shredded Parmesan
10 oz frozen spinach
Mix up the bread dough portion (flour, water, oats, yeast & salt).
Allow to rise 1 hour.
In the meantime:
Saute', in the olive oil, onions, garlic, mushrooms, red pepper.
Add cabbage at the end for just a few minutes of saute'.
Mix together cottage (or ricotta) cheese with the shredded Mozarella mix, and Parmesan.
Thaw and squeeze extra liquid from spinach and add to cheese mix.
Add vegetable saute to the cheese & spinach mix.
Punch down bread dough.
Separate into 14 pieces.
Roll each piece into a 6" round.
Place 1/2 cup of stuffing mixture into center of dough round, fold the round in half, sealing the edges with a bit of water, and crimping with a fork.
Pierce the top of the 'pocket' several times.
Bake @ 450*F for 15 minutes.
Great for quick lunches, or serve with a marinara sauce and a green salad for a complete dinner.