Kangaroos
If I answer "Kangaroos" to "What's for lunch today, Mom?" then I avert battle as my kids leave for school," says Mabel. These pockets, filled with ingredients that kids and adults love, are perfect for snacks or casual meals.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 280 |
| protein | 16 g |
| fat | 11 g |
| carbohydrate | 29 g |
| calcium and iron. | good source |
Suggested Recipes
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2 tbsp (25 mL) buttermilk
Crust
1 tsp (5 mL) active dry yeast
1-2/3 cups (400 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
2 tbsp (25 mL) butter
3/4 cup (175 mL) buttermilk
Pizza Filling
3/4 lb (375 g) beef
1 cup (250 mL) pizza sauce
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) pepper
Pinch salt
1 cup (250 mL) shredded skim-milk mozzarella cheese
Preparation:
Pizza Filling: In nonstick skillet, brown beef over medium heat, breaking up meat with spoon, about 3 minutes. Drain off fat; stir in pizza sauce, oregano, pepper and salt. Let cool.
Crust: In measure, combine yeast with 1 tbsp (15 mL) warm water; let stand for 10 minutes. In large bowl, combine flour, sugar, baking powder, baking soda and salt ; cut in butter until crumbly. Stir in yeast mixture and buttermilk.
On floured surface, knead just until dough holds together; divide into 8 pieces. Roll out each piece into 6-inch (15 cm) circle.
Place two heaping tbsp (30 mL) of filling on half of each circle of dough. Sprinkle 2 tbsp (25 mL) mozzarella over each mound of filling. Moisten edges of dough with water; fold dough over to make half-moon shapes, sealing edges firmly with fork or fluting edges decoratively. Brush tops with buttermilk.
Place on ungreased baking sheet; bake in 350°F (180°C) oven for about 15 to 20 minutes or until golden brown.
Additional Information
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Variation:
Curry Filling: In nonstick skillet over medium heat, brown 1/2 lb (250 g) ground turkey for 3 minutes. Stir in 1/2 cup (125 mL) each diced onion, diced potato and frozen peas, 1/2 cup (125 mL) water, 1 tbsp (15 mL) curry powder, and salt and pepper to taste. Reduce heat to medium-low; cook for 12 to 15 minutes or until vegetables are tender. Stir in 2 tbsp (25 mL) chutney. Let cool.
Source
© CanadianLiving.com
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