HOMEMADE HOT POCKET SANDWICHES WITH TURKEY
Whole
wheat turkey cheddar pocket sandwiches filled with wholesome and flavorful
ingredients! Each portable serving packs a healthy serving of protein and
vegetables.
Prep
Time : 30 mins
Cook Time : 15 mins
Total
Time : 45 mins
Servings : 8 sandwiches
Calories : 675kcal
INGREDIENTS
Dough
·
1
1/2 cups whole wheat flour
·
2
1/4 cups all-purpose flour
·
1
envelope instant dried yeast, (¼ ounce or 2 ¼ teaspoons)
·
1
1/2 teaspoons sugar
·
1
1/2 teaspoons kosher salt
·
1
1/3 cups water, warm, (120°F to 130°F)
·
1/3
cup olive oil
Spinach Pesto
·
2
cups spinach, packed
·
1/4
cup basil leaves
·
1/2
cup greek yogurt, plain non-fat
·
1
clove garlic, minced
·
2
tablespoons olive oil
·
1/4
teaspoon kosher salt
·
1/8
teaspoon black pepper, ground
Filling
·
16
ounces turkey breast
·
8
ounces mild cheddar cheese
·
1
cup spinach
·
1
cup tomatoes, diced, ¼-inch dice
INSTRUCTIONS
Dough
1. In
a large bowl combine 1 ½ cups whole wheat flour, ½ cup all-purpose flour,
undissolved yeast, sugar, and salt. Add warm water and oil, mix until well
blended, about 1 minute.
2. Gradually
add remaining flour to make a soft dough. The dough should form a ball and be
slightly sticky. Knead on a floured surface, added more flour as needed to
reduce sticking. Knead until smooth and elastic, about 4 minutes. Allow dough
to rest for 10 minutes covered with a kitchen towel. After dough has rested cut
into 8 even portions, shape into balls, transfer to a sheet tray and lightly
cover with a kitchen towel. Meanwhile, make the pesto sauce while dough is
resting.
Spinach Pesto
1.
Add
spinach, basil, yogurt, garlic, olive oil, salt and pepper to a blender or food
processor. Blend until a smooth puree is achieved, about 15 to 30 seconds.
Assembly
1.
Grease
a large baking sheet with oil. You may need 2 sheets. Working with one piece of
dough at a time, flatten into a circle and roll out to 7 or 8 inches in
diameter. Add one tablespoon of pesto sauce, spread out using a spoon, leaving
a ¾-inch border around the edges.
2.
Cut
cheddar slices in half in the shape of a triangle.
3. On
half of the sauced dough, layer as follows: Add 1 slice of cut cheddar cheese,
2 slices of turkey, a few spinach leaves, 1 slice of cheddar cheese, 2 slices
of turkey and 1 tablespoon tomatoes. Season with salt and pepper if desired.
Make sure to layer the ingredients as flat as possible and leaving a border on
the edge of the dough, so it’s easy to close.
4. Fold
over one side of the dough that does not have the filling and press edges
firmly together until sealed to create a half moon shape. The most important
thing is to make sure the edges are sealed. Repeat with the remaining balls of
dough. Transfer formed pocket sandwiches to the oiled sheet tray. I fit about 6
to a tray, but you can split up four on each if needed.
5.
Lightly
brush olive oil over the top of each pocket sandwich, sprinkle with salt and
pepper. Make 3 small slits in the center of the sandwiches.
6.
Bake
at 425°F for 14 to 16 minutes in the center of the oven, or until the tops and
bottoms are lightly golden brown and edges are lightly crisp. Bake longer or
shorter as needed. Enjoy!
NOTES
Reheating
Options:
1.
Refrigerated:
Microwave 1 minute or until warm in the center. Or heat at 425°F on a sheet
tray in the center of the oven for 5 to 7 minutes until warmed through and
crisp.
2.
Frozen:
Microwave for 1 min 30 more seconds or until warm in the center. You can then
transfer to a 425°F oven on a sheet tray in the center of the oven for 5
minutes, or until crisp.
Nutrition Facts
Turkey & Cheddar Hot Pocket Sandwiches
Amount Per Serving
Calories 675Calories from Fat 216
% Daily Value*
Total Fat 24g37%
Saturated Fat 8g40%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 55mg18%
Sodium 1208mg50%
Potassium 563mg16%
Total Carbohydrates 88g29%
Dietary Fiber 8g32%
Sugars 4g
Protein 32g64%
Vitamin A32%
Vitamin C18%
Calcium23%
Iron23%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe from jessicagavin. com
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