Recipe provided by Turner Broadcasting System. Watch the step-by-step video on how to prepare this dish.

Difficulty: Easy
Servings: 8
Nutrition per Serving: 174 calories, 2.8g total fat, 0.8g saturated fat, 20mg cholesterol, 467mg sodium, 22.2g carbohydrates, 1.2g dietary fiber, 14.3g protein, 0g sugar
Total Time: 2 hours 50 minutes
Preparation: 20 minutes
Resting Time: 2 hours 5 minutes
Cooking Time: 25 minutes

Swap out store-bought frozen snacks loaded with sugars, additives, and preservatives that can spark hyperactivity in kids. Whip up these wholesome whole wheat pockets for a nutritious, satisfying alternative that curbs hunger and keeps energetic children calm and focused. Packed with tuna and spinach, they deliver vitamin B12 and magnesium to soothe nerves and steady blood sugar. Best of all, they freeze beautifullymake a big batch for effortless after-school treats!

Ingredients

Dough:

1 teaspoon granulated sugar
1 teaspoons active dry yeast
1 cup whole wheat flour
1 cups all-purpose flour, plus additional for dusting
2 teaspoons olive oil
teaspoon kosher salt

Filling:

5 cups packed baby spinach (approximately one 6-ounce bag)
1 cup shredded low-fat Cheddar cheese
1 cup canned chunk light tuna in water, drained (roughly of a 12-ounce can)
teaspoon kosher salt
Pinch of ground black pepper

Directions

Prepare the dough: In a large bowl, dissolve 1 teaspoon sugar in cup very warm water. Sprinkle 1 teaspoons yeast over it and let sit until bubbly and foamy, 5-10 minutes. Stir in the whole wheat flour, 1 cups all-purpose flour, olive oil, and teaspoon salt. Mix by hand, then knead in a stand mixer with dough hook on medium until smooth and elastic, about 6 minutes (or by hand 10 minutes). Cover with a damp towel in a warm spot; let rise until doubled, 1 hour. Divide into 8 balls, 2-3 inches each; let rise 45 minutes on a baking sheet.
Make the filling: In a large nonstick skillet over medium-high heat, add spinach and cup water. Cook until wilted and reduced to 1 cup, about 5 minutes. Cool 3-5 minutes in a bowl, squeeze out liquid, then mix in cheese, tuna, teaspoon salt, and pepper.
Preheat oven: To 425F (220C), rack in middle.
Form the pockets: On a floured surface, roll each ball into a 4-5 inch circle. Add 1 heaping tablespoon filling to half, fold into half-moon, and pinch edges to seal. Place on baking sheet.
Bake: 17-20 minutes, rotating pan halfway, until golden. Cool 5 minutes. Yields about 2 cups filling.