Vegetable Bone Pocket

Welcome to the boneyard!! These vegetable pockets are great for breakfast, lunch, dinner, snack, standing on your head, dancing in the halls…whatever your heart desires. What is even better about these is that they are super easy to put together, a great last minute Halloween party item. To make it even easier we used premade pizza dough as the crust, and there is nothing wrong with that! Sometimes you just need a little cheat to make things go easier.

Enjoy your meal, bonedaddy!

Ingredients: depending on size makes about 5-6

4 Pillsbury pizza doughs (it is super easy, and can just roll right out)
3 large leaves kale
1 medium leek
1 /2 cup shredded Brussel sprouts
3 Tablespoons canola oil
2 teaspoons garlic salt
2 cups cubed pepper jack cheese
Pinch of flour

Start by chopping up all of your vegetables. Heat oil in a sauté pan on medium high heat, and place vegetables in. Sprinkle salt on top, and sauté until slightly cooked, about 6 minutes.

Next preheat oven to 425. While preheating start rolling out your dough on a lightly floured surface, roll out one at a time so it doesn’t get cray in your work area. Once you roll out the dough, cut shapes of bones that are about 8 inches long, and 3 inches wide. Place vegetable mix on the dough, making sure that you don’t get too much towards the edges of your bone shape because the oil will make it tough to close all the way. Top with cheese and place another bone cut out on top.

Once you have filled all of your bones, use a fork to pinch the sides down to close all the way.

Place in oven and cook for 14 minutes, or until golden brown, turning half way through!

Enjoy!