January 14, 2009

Greek Pockets

I've seen the filling recipe on other blogs as Feta Salsa. You can just use it as a dip and put it on crackers, melba toasts or even put it on a bed of greens for a tasty salad. I thought I'd just put it in crescent rolls like a pocket and try it out. They turn out really nice. I love how flavorful they were and light. It's really not that bad for you so 1 pocket could be a healthy dinner or lunch.

4 oz. feta cheese, crumbled
About 6 sundried tomatoes in oil, chopped
1/4 cup pitted Kalamata olives, chopped
2 tsp dried dill
2 tsp dried parsley flakes
2 scallions, chopped thin
2 tbsp olive oil
2 tsp dried basil (optional for crust to give flavor)
1 can crescent rolls

Preheat oven to 375 degrees. Gently stir all ingredients together in a small bowl. Place crescent rolls on lightly greased baking pan. Make 4 rectangles and push together seams. Place a generous mound of filling in the center of each rectangle. I'd say about 2-3 tablespoons. Fold sides over to create a pocket. Pinch ends down on top and bottom so filling doesn't spill out. Lightly push mound down to evenly distribute filling through out pocket. Sprinkle a little dried basil over each pocket for color and flavor. Bake for about 12 minutes or until crust is golden brown. Makes 4 pockets.

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