Pocket Sandwiches Recipes

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POCKET SANDWICHES



Pocket Sandwiches image

Provided by Emeril Lagasse

Number Of Ingredients 10

2 to 3 sheets of puff pastry
1/2 pound Mozzarella cheese
1/2 pound Cheddar cheese
1 pound broccoli spears
1 pound thinly sliced boiled ham
1 pound thinly sliced roast beef
2 cups tomato sauce
1/2 pound pepperoni
2 eggs
2 tablespoons water

Steps:

  • Preheat the oven to 350 degrees F. Cut the puff pastry into desired shapes, (making sure you have two pieces that are alike to build the sandwich) Using a box grater, grate each cheese. Slice the broccoli into thin slices. Place what ever type of filling you wish in the center of one piece of puff pastry, like ham and cheese, or tomato sauce, pepperoni and cheese or broccoli and cheese (fill each pocket with a good amount of the filling). Place the other piece of puff pastry on top of the filling. Using your hands, lightly press the pastry around the filling. Using a fork, press the ends of the pastry together. This will seal the pockets tightly. In a mixing bowl, whisk the eggs and water together. Place the pockets on parchment-lined baking sheet. Using a pastry brush, lightly brush each pocket. Bake until golden brown, about 12 to 15 minutes. Serve warm.

POCKET SANDWICHES



Pocket Sandwiches image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds ground turkey
1 large onion, chopped
1 large clove garlic, minced, or 1 teaspoon minced garlic in oil
2 large red or yellow peppers or one of each, chopped
1 tablespoon fresh oregano leaves or 1 teaspoon crushed, dried oregano
1 tablespoon fresh thyme leaves or 1 teaspoon crushed, dried thyme
Freshly ground black pepper to taste
4 tablespoons red-wine vinegar
4 large whole-wheat pitas
2 large ripe tomatoes, sliced
8 scallions, sliced thin

Steps:

  • Heat nonstick skillet and saute turkey, breaking it up as you stir, until meat begins to brown.
  • Add onion, garlic, peppers, oregano, thyme and pepper. Cook over medium heat until onion softens.
  • Add vinegar and cook quickly to reduce liquid. Adjust seasonings.
  • Toast the pitas and cut in half.
  • Either serve the meat topped with cucumbers and yogurt salad (see recipe), with tomatoes and scallions on the side, or spoon some of the meat mixture into a pita half, add a tomato slice and scallions and serve the cucumber salad on the side.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 15 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 5 grams, TransFat 0 grams

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