SUN-DRIED TOMATO CAPRESE POCKETS

Start by prepping the sun-dried tomato filling.
In a small bowl, mix together all of the ingredients until well combined. Set aside.
In a large bowl, combine the flour, baking powder, salt, and greek yogurt. Mix together until a dough forms. If the dough seems too sticky, add in 1 tbsp more flour at a time, until the dough comes together and is moldable without sticking to your hands too much.
Lay the dough on a floured surface and knead with your hands a couple of times.
Divide the dough into 4-equal sized pieces. Shape each piece into a ball, and slightly roll out.
Place ~1-2 tbsp of the caprese filling in the middle of each. Then, fold the sides over the filling, pinch them together, and place the pocket on s surface seam-side down. Use your hands to slightly press down, and then gently roll out to slightly flatten.
Heat a skillet over medium high heat, and dry cook the pockets by placing them on the skillet. Cook for about 3-4 minutes on each side, until deeply golden.
Serve warm.
Enjoy!