Splenda Sweet Swaps

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These savory whole wheat hand pies are a simple way to bake up some handmade happiness. Use SPLENDA® Brown Sugar Blend instead of full sugar for fewer calories. Do you have a SWEET SWAPS™ Idea you’re hungry to share? Post it HERE and your idea might be featured.

Savory Whole Wheat Hand Pies Recipe

Servings Per Recipe: 6

Serving Size: 1

INGREDIENTS

For Dough:

  • 1 cup whole wheat flour

  • 1 cup all-purpose flour

  • 1 ¼ teaspoons instant yeast

  • ¼ teaspoon SPLENDA® Brown Sugar Blend

  • ¼ teaspoon salt

  • ¾ cup warm water

  • 2 tablespoons olive oil

For Filling:

  • 1 cup 2% reduced-fat cottage cheese

  • 3 tablespoons commercial pesto

  • 1.5 (15 oz) package frozen chopped spinach, thawed, drained, and squeezed dry

  • 1/3 teaspoon salt

  • 1/3 teaspoon pepper

  • Cooking spray

  • 1.5 cup sliced fresh mushrooms

  • .75 cup (3 oz) shredded part-skim mozzarella cheese

  • 2 cups fire-roasted tomato and garlic pasta sauce

DIRECTIONS

For Dough:

  1. Mix flours, yeast, SPLENDA® Brown Sugar Blend, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.

  2. Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

For Filling:

  1. Add cottage cheese, pesto, spinach, salt, and pepper to food processor bowl; pulse 10 times. Set aside.

  2. Roll out dough and cut into 6 squares

  3. Place on a baking sheet coated with cooking spray.

  4. Roll each square to ⅛-inch thickness.

  5. Spoon one-sixth of spinach mixture onto center of each square; top evenly with mushrooms and mozzarella cheese.

  6. Moisten edges of each square with water; bring corners to center, pressing edges to seal.

  7. Bake at 425°F for 12 to 14 minutes or until golden.

  8. Serve with pasta sauce.

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