You don't want to miss this one!
You can definitely customize this to your liking, but I highly suggest keeping the pesto in at all times.
Ways that you can mix this up:
Take out the mozzarella
Take out the meat
Replace meat with small tomato slices
Replace mozzarella with goat cheese
I made mine on the stove because I was just making one for myself. However, you could easily toast a big batch in the oven on a baking sheet. If you do that, I suggest brushing the tops with a little melted butter and toasting at 350 degrees for 5-10 minutes. Look for light browning on the top!
You will need a sandwich cutter to make these. I got mine off of Amazon here. They are great for making the kids' pb&j sandwiches in advance for school. I will freeze a big batch for them and send one to school with them. They defrost by the time it's lunch!
Ingredients
2 slices of whole wheat bread (can substitute with the bread you prefer)
1-2 tbsp basil pesto
2 slices pepperoni
1/4 cup reduced fat mozzarella
1/2 tbsp butter
Directions
Step 1
Roll our the slices of bread so that they are flat. Using the sandwich cutter, cut the slices of bread into circles and remove the crusts. You can save the crusts to go in a Breakfast Casserole.
Step 2
Assemble your sandwich with all of your ingredients (you can watch how I did mine in the video below), and using the sandwich cutter, press the top down
Step 3
Toast your pesto pocket! Option 1: in a skillet or on a griddle with a little butter (~3 minutes per side at a medium heat) Option 2: in the oven with a little melted butter brushed on top (350 degrees for 5-10 minutes)
Serves 1
Nutrition Facts
Calories: 365 Carbs: 29g (Net Carbs: 25g) Fat: 20g Protein: 20g
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