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Pocket Sandwiches

Pocket Sandwiches

              

NIVEAU

PORTION

6 portions

TEMP

1h35

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Ingrédients

Pâte

  • 1/4 tasse d'eau tiède (100º à 110ºF)
  • 1 (2-1/4 c. à thé) enveloppe de levure traditionnelle Fleischmann's®
  • 1/2 tasse de lait
  • 2 tablespoons shortening
  • 2 tablespoons molasses
  • 1/2 c. à thé de sel
  • 1 œuf
  • 1-1/2 tasse de farine de blé entier
  • 3/4 to 1-1/4 cups all-purpose flour

Garniture :

  • 1 tablespoon Mazola® Right Blend Oil
  • 1 tasse d'oignon coupé en dés
  • 1 cup diced zucchini
  • 1 cup sliced mushrooms
  • 1/2 cup chopped red bell pepper
  • 1 cuillère à café d'assaisonnement aux herbes italiennes
  • 1/2 teaspoon garlic salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup sliced pepperoni, quartered

PRODUITS

Méthode

  1. Combine yeast and water in a large mixer bowl, let stand for 5 minutes. Heat milk, shortening and molasses until warm (100° to 110°F). Add to yeast mixture with salt, egg and whole wheat flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough all-purpose flour to form soft dough. Knead on a lightly floured surface for 8 to 10 minutes. Place in a greased bowl, turning once to coat top. Cover dough and let rise for 1 hour, or until doubled.
  2. Heat oil in a large skillet over medium-high heat. Add onions, zucchini, mushrooms, red bell pepper, Italian seasoning, garlic salt and Worcestershire sauce, and cook for 5 minutes until vegetables are softened. Remove from heat and spread on a baking sheet to cool. Stir in cheese and pepperoni.
  3. Punch dough down. Divide into 6 equal pieces. Roll each piece into a 8 x 6-inch rectangle on a lightly floured surface, top with about 1/2 cup filling and fold in half. Seal all edges. Place on a greased baking sheet.
  4. Bake in preheated 400°F oven for 15 to 20 minutes. Let cool for 5 minutes before serving.

Make ahead tip (cook once and eat twice!): Double recipe to make 12 pocket sandwiches. Let half the sandwiches rise and bake as above. (These are the ones to serve now). Place remaining half of sandwiches on a greased baking sheet and freeze. When sandwiches are frozen, wrap entire pan in plastic wrap or foil, and return to freezer. Freeze up to 1 month. When ready to serve, remove pan from freezer and let thaw at room temperature for 2 to 3 hours, or overnight in the refrigerator. Bake as above.

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