Spice in the Kitchen: Butternut Squash Hot Pockets!

A few weeks ago, I had some left over vegan alfredo and butternut squash and a package of whole wheat pizza dough in the fridge. They all seem to go together, so I came up with these hand-held yum pockets. They are even better when you dip them in some extra alfredo!

Butternut Squash Hot Pockets (Loose) Recipe (vegan)

Ingredients

• Prepared raw pizza dough (whole wheat or white)
• Cannellini beans
• vegan alfredo sauce (recipe here)
• mashed, baked butternut squash (how to here)
• sauteed spinach
• crushed, dried rosemary
• crushed red pepper flakes
• salt and black pepper
• olive oil or melted vegan margarine
• spray oil

Directions

1. Preheat oven to 425.
2. Saute about 1 cup of butternut squash with olive oil, about 2 tsp rosemary, 1 tsp red pepper flakes, salt and pepper until well combined.
3. Saute about 1/2-1 cup of frozen organic spinach with olive oil and salt.
4. Roll pizza dough into a rectangle.
5. Cut dough into 4x4" squares.
6. In the center of each square, place about 1 TB each of: spinach (make sure it is not too watery), butternut squash, beans and then the lastly, the alfredo.
7. Like the diagram above, pinch two of the opposite corners together, the the other two, then pinch the 4 seams. Place each either seam side up or down (your choice!) on a baking sheet lined with parchment paper that has been lightly sprayed with oil.
8. Spray each pocket with oil and place in oven for about 15-20 minutes until they are lightly browned. Serve with extra alfredo.