Okra In A Blanket
A Simple Vegetarian Version of Pigs In A Blanket Made with Okra, cheese, sun-dried tomatoes and jalapeno
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 People
- 15 okra
- ¼ cup sundried tomatoes
- 1 jalapeño optional
- 1 Packet Sargento® Snack Bites®!
- ½ Sheet puff pastry room temperature
- Oil spray
- 2 tsp butter melted
- Cilantro for garnish
Preheat oven to 300°.
Cut the heads of the okra and make one slit, lengthwise. Don’t split the okra into 2 parts.
Remove as much of the inner contents as you can. The seeds are not harmful, but, you want to make space for the awesome ingredients.
Place them on a baking tray and lightly spray with cooking spray.
Place in the oven for 15-20 minutes to soften them. When they start to brown a little, remove them from the oven.
Turn the temperature of the oven up to 400° and let it heat.
Wait for the okra to cool completely before filling them up, otherwise the cheese will melt in your hands.
While they are cooling, make strips out of puff pastry.
First, cut the sheet in half and then make ribbons out of them (I went with ½ inch wide by 5.5 inches long - It doesn’t have to be exact).
Cut the jalapeño into long strips and set aside.
Gently open the okra and start by filling with 1-2 cheese strips.
Add one jalapeño strip to the side of cheese.
Top with about 2-3 sun-dried tomatoes.
Wrap the stuffed okra with one of the pastry strips.
Place the wrapped okra on a lightly greased baking sheet.
When done, lightly brush the tops of the pastry ribbon with the melted butter.
Place in the oven and heat for 10 minutes or until the tops of the pastry have browned.
Some of the cheese will melt outwards and that’s ok.
Remove from the oven and let it cool.
Serve with a hot sauce or ketchup.
Calories: 221kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 115mg | Potassium: 388mg | Fiber: 2g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 17.2mg | Calcium: 48mg | Iron: 1.7mg