I remembered I had wanted to share the recipe for the “Sandwich Pockets” M and I made to go with our potato soup last weekend. I call them “Sandwich Pockets” for lack of a better name because that’s kind of what they are, like Hot Pockets, but better!
M found the recipe some time last year. They’re so easy to make, and even better because we make them four at a time, so we have leftovers. In fact, I was able to take my leftover pocket with some soup to work the next week. Luckily we have a toaster oven in our break room, so I was able to warm them up like they were fresh from the oven again. Win!
The thing that’s also great about this recipe is that you can make these however you’d like. Vegetarian? Load it up with veggies. Meat lover? Pack in the protein punch you want. We’ve stuck with shredded chicken and veggies, but you can try other meats (as long as they’re already cooked). So this recipe is what I did with my pockets.
1 can pizza dough (I use Pillsbury)
2 chicken breasts, shredded (you won’t use the whole amount, but it’s good to have extra on hand)
Veggie cream cheese
Diced vegetables of any kind (I had diced green & red bell peppers and leftover broccoli, M had diced green & red bell peppers, diced cherry tomatoes, and pickles)
- Preheat oven to 400* F (or the temp designated by the crust)
- On a nonstick cookie sheet, roll out the pizza dough from the can, pressing from the middle out, until you have a decent sized rectangle (but don’t make the dough too thin).
- Using a butter knife, cut the dough into fourths.
- Spread the veggie cream cheese on half of each fourth.
- Add your fixins to that half.
- Fold over the naked half and crimp the open ends together to seal the pocket.
- Sprinkle some seasoning (I do garlic powder and Italian seasoning)
- Bake for 10-15 minutes, or until golden brown.
This is the perfect lunch for everyone, or a side to soup or chili.
I’d love to hear your combinations!