Remember those Chard PocketsChard Pockets I made a while ago? They were so good, and I haven't made them since. For some reason it's hard for me to make the same recipe twice, with the exception of some cookie recipes, cheesecake, and pizza dough. I'm always on the lookout for new ideas.

Today I was on a mission to clean out the fridge a little. A batch of pizza dough, a hunk of cheese, leftover pizza sauce, part of a block of tofu, and some neglected broccoli. At the market this morning I was on the lookout for greens, and the only ones I saw were attached to a bunch of fresh beets so I thought I'd try them. I came up with a cousin of the Chard Pocket. They were ready in time for lunch and even Matt agreed that they were good. The beet greens are a lot like swiss chard so they can be used interchangeably.

These pockets weren't nearly as photogenic as the last onesthe last ones. I guess that was beginner's luck. It probably also had something to do with the fact that the dough had been sitting in the fridge for a few days. I find that it's never as good as it is the day you make it.

1 recipe pizza doughpizza dough
1 tbsp olive oil
2-3 cloves garlic, minced
4 cups finely chopped greens, stems removed
1 broccoli crown, finely chopped
salt and pepper
2/5 block firm tofu (about 5 oz.), crumbled
4 oz shredded mozzarella cheese
1/4 cup grated parmesan
1 cup of pizza saucepizza sauce
1 egg, beaten

Prepare the dough. After the initial rise, divide into 4 equal portions. Roll into balls and let rest, covered, for 20 minutes.

Meanwhile, prepare the filling. Heat olive oil and garlic in a large pot. Add greens and broccoli and season with salt and pepper. Cook until tender. Drain well in a mesh sieve, pressing it with the back of a spoon.

In a bowl, combine the greens with the tofu, cheeses, pizza sauce, and most of the beaten egg (reserving about a tablespoon to brush on top of the pockets).

Preheat oven to 450°F.

Roll dough balls into thin rounds about 6" in diameter (this requires a bit of patience because the dough is pretty elastic). Divide the filling evenly among the dough rounds, placing the filling on half of each round, leaving a 1/2 inch border. Fold dough over filling and crimp edges. Brush with remaining egg and make a few slits with a sharp knife. Bake until golden, about 10-20 minutes. Let cool for a few minutes before serving.

Freeze leftover pockets in heavy-duty zip-top bags. To reheat, wrap in foil and bake at 400°F until thoroughly heated, about 40 minutes.