Toasted Cream Cheese-And-Apple Pockets |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Toasted whole wheat bread pockets have a cinnamony crust and a surprise apple filling. Serve them warm or at room temperature. Ingredients:
32 fresh whole wheat bread, slices |
1 (8 ounce) package reduced-fat cream cheese, softened |
1 golden delicious apple, peeled and diced |
1/4 cup powdered sugar |
1/4 teaspoon cinnamon, divided |
1 tablespoon butter or 1 tablespoon margarine, softened |
2 tablespoons granulated sugar |
Directions:
1. Preheat oven to 400°F Cut out centers of each bread slice with a 3-inch round cutter. (Reserve scraps for another use, if desired.) Place half of bread rounds on a lightly greased baking sheet.
2. Stir together cream cheese, apple, powdered sugar, and 1/8 tsp cinnamon until blended. Spoon about 1 tablespoon apple mixture onto center of each bread round on baking sheet; top with remaining bread rounds. Crimp edges with a fork to seal; brush tops with butter. Stir together remaining 1/8 teaspoon cinnamon and 2 tablespoons sugar; sprinkle over sandwiches.
3. Bake at 400°F for 8 to 10 minutes or until golden.
4. Note: Store any leftovers in an airtight container in the freezer for up to 1 month. To reheat for a quick afternoon snack, wrap each frozen sandwich in a paper towel and microwave at HIGH for 45 seconds or until warm.
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