Light and easy meal ideas and recipes.

Stuffed Bread Pockets

Calories: 325 WW Freestyle Points: 6
Stuffed Bread Pockets

These stuffed pockets are just like a lightened-up calzone. Recipe makes 4 servings.

Total Cook/Prep time: 30 minutes


  • For the dough:
  • 1 cup fat-free Greek yogurt
  • 1 cup self-rising flour
  • Stuffing:
  • 2 cups fat-free ricotta cheese
  • Fresh basil leaves
  • 24 whole smashed garlic cloves
  • 1 cup cherry tomatoes (sliced in half)
  • Salt and pepper


Pre-heat oven to 450 degrees.

Prepare the dough:

Mix the flour and yogurt in a bowl until it forms a ball of dough.

Place the dough on a lightly floured surface.

Divide the dough in 4 pieces. I use a dough cutter for this, but a large knife will do. Just cut the dough in half, and then half again to make 4 quarters.

Roll each piece of dough into a disc shape and place it on a parchment lined baking sheet.

Distribute each of the filling ingredients onto one half of each dough circle.

Fold the empty side of the pocket over the stuffed side of the pocket.

Use a fork to press down the seams of the pocket to secure them closed.

Brush with egg wash and sprinkle with seeds.

Bake for approximately 30 minutes or until golden brown.

  5 (2 reviews)
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