Apple Pie Pockets By Ruby, age 8
Very Veggie Pockets By Avery, age 10
Ingredients: • 1 tube crescent dough • 1 cup veggies, finely chopped (We used red bell pepper, carrot, broccoli, & celery) • Shredded mozzarella cheese • Marinara sauce Instructions: Heat oven to 375 degrees (or according to instructions on dough). Cover baking sheet with foil and lightly spray surface with nonstick cooking spray. Cut dough into 4 pieces. Finely chop your favorite vegetables. We used red bell pepper, carrot, celery, and broccoli. Place a tablespoon of marinara sauce on dough pieces, add 1/4 cup vegetables, and top with shredded cheese. Fold dough over to cover veggies and seal sides with a fork. Bake 10-13 minutes. Let cool before eating. Serve with more marinara or ranch on the side for dipping.
Ingredients: • 1 tube crescent dough • 1 apple, peeled and sliced thin (We used 1/2 a Granny Smith and 1/2 a Honeycrisp) • 2 Tablespoons butter, melted • 1 Tablespoon granulated sugar • 1 teaspoon ground cinnamon Instructions: Pre heat oven to 375 degrees (or whatever your dough instructions are). Cover a baking sheet with foil and lightly grease pan with nonstick cooking spray. Slice apples thinly (we used a mandolin and a grown-up to help). In a bowl, place apples and toss with melted butter, sugar, and cinnamon. Cut dough into desired size/shapes. Place a spoonful of apple mixture onto middle of dough. Cover with the top dough piece and pinch sides together to seal. Sprinkle top with cinnamon and sugar. Bake pie pockets for 10-13 minutes, until lightly golden brown on top. Kids 14 and under are encouraged to send in their own healthy recipes. Winning recipes will be featured in our next issue. Winners will be awarded a $25 gift card! DEADLINE: MARCH 15TH Send recipe & photo of prepared recipe to: marne@growingupchico.com.
