BBQ Veggie and Chickpea Pitas

Sometimes I get ahead of myself. I cooked up a big batch of beans the other day with plans of making hummus, but I forgot we didn't have tahini. Last night we still had a ton of Chickpeas (garbanzo beans) in the fridge after making Fried Chickpea and Spinach Pitas with Creamy Yogurt Sauce the night before. I really didn't feel like making anything exotic so we threw together this stupid easy filling for wraps. The beauty of this recipe is that it can be adapted to any old veggies you have in your fridge. You could swap out the zucchini with bell peppers, mushrooms, cooked sweet potato chunks, winter squash, asparagus, you get the idea. We used this as a fridge cleaner since we also had a jar of homemade BBQ sauce from last week and Pitas from the night before. Sometimes you just need an easy dinner that you can feel good about.

:

Serves 2-3
For the filling:

2 C Chickpeas, or One 15 oz can of drained Chickpeas

1/2 Zucchini, quartered and chopped

1/2 Yellow Squash, quartered and chopped

4 C Greens (Spinach, Kale, Chard, whatever)

1 C of your favorite BBQ Sauce

2 Tbs of Oil

Tortillas or Pitas for serving 

You can even top it with a sprinkle of Blue Cheese if you please!

In a large skillet, heat oil over medium heat. Toss in veggies and cook until softened. Add chickpeas to brown. Toss in greens and bbq sauce, cover with lid and cook until greens are wilted and sauce is heated. Serve in rolled up tortillas or pita bread with a sprinkle of cheese if desired.

BBQ Pockets with Cornmeal Pizza Dough

Yesterday we made Cornmeal Pizza Crust so tonight we are doing a leftover-makeover with our BBQ Pork from Saturday night and pairing it with our Cornmeal Pizza Crust dough to make BBQ pockets. Hot Pockets are one of those things that we haven't had in years due to the quality of ingredients. I've made a few fails when trying to replicate the hand held pocket because I've over filled the dough or used a bread dough that didn't quite hold up. These were a hit! Even the toddler got in on the fun and helped out.

BBQ Pockets:
1/2 of Cornmeal Pizza Dough Recipe
About 2 Cups of leftover BBQ







If dough was made in advance, let dough come to room temperature (about an hour). Roll dough out into a large rectangle about a 1/4 inch thick.

Cut rectangle into four equal portions, trimming if necessary to get clean-ish rectangles. 

Place about a half a cup of BBQ at one end of each rectangle leaving a half inch border.

Place a little water in a small bowl and dip fingers into water and run your finger around the edge of the dough where the filling is.
You don't want to wet the entire edge or it won't stick together well.














 Fold dough over filling and pinch edges to create a seal.

Place pockets on a cookie sheet lined with a SILPAT or parchment paper. Cut a couple of small slits in each one. Cover with a towel and let rise about 25 minutes while you let oven preheat to 400 degrees. Bake 15-20 minutes until browned.