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12
HAM & CHEESE POCKETS
•
¾ Cup Fully Cooked
Ham, diced
•
4 Tsp. Onion,
finely chopped
•
1 Tsp. Canola Oil
•
¾ Cup Shredded
Swiss cheese
•
1 Package (3-oz.)
Cream Cheese, cubed
•
2 (8-oz.) Packages
Refrigerated
Crescent Rolls
•
1 Egg
•
2 Tbsp. Water
In a large skillet, saute ham and onion in oil until
onion is tender. Add cheeses; cook for 3-4 minutes
or until melted. Remove from the heat; set aside.
Unroll crescent dough and separate
into 16 rectangles. Seal seams.
Place 2 tablespoons of ham mixture in the center of
each rectangle. Pinch all four corners of the square
together and twist to make ham & cheese pocket.
Mix egg and water together to make egg
wash. Brush egg wash over each pocket.
Refer to the Helpful Tips section for instructions on baking.
ITALIAN SAUSAGE POCKET SANDWICH FILLING
•
1 (16-oz.) Package
Italian All Natural
Ground Sausage
(mild, sweet or hot)
•
1 (8-oz.) Package
Mozzarella Cheese
•
1 Cup Ricotta Cheese
•
Pizza Sauce,
for dipping
Cook sausage according to package directions; crumble.
Combine sausage and cheeses together in a bowl.
Spoon 2-3 tablespoons of mixture into
cut and prepared dough.
Refer to the Helpful Tips section for instructions on
forming and baking your pocket sandwiches.
Serve with pizza sauce for dipping.
HAWAIIAN POCKET SANDWICH FILLING
•
½ Package Bacon,
fried and crumbled
•
1 Cup Shredded
Cheddar Cheese
•
1 (20-oz.) Can
Crushed Pineapple,
drained
Place bacon in a large, deep skillet. Cook over medium-high
heat until evenly brown. Drain, allow to cool, then crumble.
Mix crumbled bacon, cheddar cheese and
crushed pineapple in a medium bowl.
Spoon 2-3 tablespoons of mixture into
cut and prepared dough.
Refer to the Helpful Tips section for instructions on
forming and baking your pocket sandwiches.
Summary of Contents for EMM200
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