Lazy summer days call for easy, picnic-friendly snacks like these gluten-free muffins, which include walnuts, nut butter and even nut flour. They’re...
Grab-and-go breakfasts are easy to find in the freezer section at the store, but what if you could make your own — without all those added ingredients? You can! In fact, the kids can help roll out this easy homemade crust and then choose their favorite veggies for the filling, too.
- 1 package (8 ounces) cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- ¼ teaspoon salt
- Note: You can use premade rollout pie crust from the store.
- 1 egg
- ½ cup milk or water
- 6 large eggs
- ½ cup shredded cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 bell pepper, diced (optional)
- 2 cups fresh spinach, lightly packed (optional)
- 1 pound of bacon, cooked and chopped to make 1 cup (optional)
Preheat oven to 425 degrees.
Beat cream cheese and softened butter with an electric mixer until smooth.
Add flour and salt gradually to butter mixture and beat until smooth. Divide dough in half and shape each half into a ball, then flatten into discs. Wrap in plastic and refrigerate for 1 hour.
Heat olive oil in a large skillet on medium heat and add your choice of vegetables, stirring occasionally until tender.
Beat eggs until light and fluffy, then add salt, pepper, paprika, garlic powder and shredded cheese.
Add egg mixture to skillet, stirring occasionally until eggs are fully cooked and incorporated with vegetables. Set aside to cool.
Roll out the pie crust to about 1/8-inch thick on a lightly floured surface and cut out 4-inch circles with a circular cookie cutter, small bowl or the metal band of a large mason jar. (You should be able to get about 12 to 16 circles to create six to eight round pockets.)
Set pie dough rounds on a parchment-lined baking sheet and spoon about ¼ cup of egg and veggie mixture onto each round, leaving about ¼ inch of dough around the edges.
Brush the edges of rounds with egg wash and top each round with another round of pie dough, then crimp the edges with a fork to seal.
Cut slits on the top of each pocket and brush remaining egg wash over tops.
Bake for 11–14 minutes or until golden brown.
Store in refrigerator for up to four days or in the freezer for 3–6 months.
Reheat in microwave on high for 2 minutes or in conventional/toaster oven at 350 degrees for 10 minutes.
Olivia Volkman-Johnson is a freelance writer who is studying to become a pastry chef. Photos by Isabel Farjardo / isabelfarjardo.com
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