Low-Point Vegetable-Stuffed Dough

Ingredients:

• Dough:
  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/2 cup plain Greek yogurt
  • 1/2 cup water (or as needed)
• Filling:
  • 1 cup chopped spinach (fresh or thawed from frozen)
  • 1/2 cup finely chopped bell peppers (any color)
  • 1/2 cup finely chopped onions
  • 1/2 cup shredded low-fat cheese (optional)
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • Salt and pepper to taste
  • 1/2 tsp dried herbs (e.g., oregano, basil, thyme)

Instructions:

1. Prepare the Dough:
   • Preheat your oven to 375°F (190°C).
   • In a large bowl, mix together whole wheat flour, all-purpose flour, salt, and baking powder.
   • Add Greek yogurt and mix until a dough forms. Gradually add water as needed to achieve a soft, but not sticky, dough.
   • Turn the dough out onto a floured surface and knead a few times until smooth. Set aside.
2. Prepare the Filling:
   • Heat olive oil in a skillet over medium heat. Add garlic and onions, sauté until translucent.
   • Add bell peppers and cook for another 3-4 minutes until tender.
   • Stir in spinach and cook until wilted. Season with salt, pepper, and dried herbs.
   • If using cheese, mix it in now, allowing it to melt and blend with the vegetables. Remove from heat and let cool slightly.
3. Assemble the Stuffed Dough:
   • Roll out the dough on a floured surface to about 1/4-inch thickness.
   • Cut the dough into squares or circles, depending on your preference.
   • Place a spoonful of the vegetable filling in the center of each dough piece.
   • Fold the dough over the filling to create a pocket or wrap. Pinch the edges to seal.
   • Place the stuffed dough pieces on a baking sheet lined with parchment paper.
4. Bake:
   • Bake in the preheated oven for 15-20 minutes, or until the dough is golden brown and cooked through.
5. Serve:
   • Let the stuffed dough cool slightly before serving. They can be enjoyed warm or at room temperature.