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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 152.9
  • Total Fat: 6.0 g
  • Cholesterol: 14.4 mg
  • Sodium: 475.8 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 12.6 g

View full nutritional breakdown of Greek Bao calories by ingredient
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Greek Bao

Submitted by: KITHKINCAID

Introduction

I enjoy food pockets. They're perfect to take along for lunch, they come in their own wrapping, and they're super cute. So this was an attempt at putting some of my favorite flavours in pocket form. I enjoy food pockets. They're perfect to take along for lunch, they come in their own wrapping, and they're super cute. So this was an attempt at putting some of my favorite flavours in pocket form.
Number of Servings: 16

Ingredients

    2 pkgs Reduced Fat Pilsbury Crescent Rolls
    1 lb Jenny-O Lean Ground Turkey
    1/2 medium onion, finely diced
    2 cloves garlic, minced
    1 bunch fresh spinach, or 1 pkg frozen spinach, thawed & drained
    6-8 mint leaves, finely chopped
    1 tbsp oregano
    1 tbsp basil
    2 tsp thyme
    1 pkg (6 oz) President Fat Free Feta Crumbles
    1/2 cup Kraft shredded Parmesan

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Directions

In a large pan, brown onions, garlic & turkey together until almost cooked through. Add spinach and spices (reserve the mint) and wilt until mixture is dry in the pan. Remove from heat and let cool while prepping the crescent rolls.

Line baking sheets with parchment paper & preheat oven to 400 degrees while prepping the buns. Divide crescent dough along the seams and roll or press each individual piece into a larger triangle - but not too thin!

Stir cheeses and mint into the cooling meat & spinach mixture. Divide into 16 large spoonfuls (about 1/4 cup each) and place in the center of the dough triangles. Bring the corners of the dough together and pinch edges to make 16 meat pockets.

Bake for 13-15 minutes until browned on tops & bottoms. Cool on a wire wrack. Enjoy warm or cold with extra veggies or tzaziki!

Serving Size: Makes 16 Buns





TAGS:  Poultry |

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