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Pocket Sandwiches
2
1
1
1
1
1
2
1
2
2
Puff pastry sheets −; (to 3)
/2 Pound Mozzarella cheese
/2 Pound Cheddar cheese
Pound Broccoli spears
Pound Thinly−sliced boiled ham
Pound Thinly−sliced roast beef
Cup Tomato sauce
/2 Pound Pepperoni
Eggs
Tablespoon Water
Preheat the oven to 350 degrees. 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 a
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
479
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