Italian Pocket Sandwiches Recipes

Steps:

• Brown sausage and beef in skillet with onion and green pepper until browned and vegetables soft. Add garlic , mushrooms, basil, oregano, and parsley. Cook 3 minutes. Add tomato paste. Simmer 5 minutes. Season with salt and pepper.
• Mix ricotta, egg, and parmesan together in a bowl. Add mixture to meat mixture.
• Unroll crescent rolls. Each can will make 4 hot pockets. Roll out the dough into circles. Place some mozarella cheese on one half of the circle, Spoon meat mixture on top. Fold other half of dough over filling. Sealing edges with a fork. Repeat until all dough is used.
• Place on greased baking sheet and bake at 375 degrees for 20 minutes turning half way through.

Steps:

• Preheat the oven to 350 degrees F. 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 parchment-lined baking sheet. Using a pastry brush, lightly brush each pocket. Bake until golden brown, about 12 to 15 minutes. Serve warm.

Steps:

• Preheat oven to 350º. Cut rolls horizontally in half; place roll bottoms in a greased 11x7-in. baking dish. Mix mayonnaise and pesto until combined. Spread over cut sides of rolls. Layer bottoms with mozzarella cheese, ham, salami, pastrami, giardiniera, shredded Parmesan cheese, basil leaves and red onion. Place bun tops over filling and gently press to flatten. , Bake for 10 minutes. Remove from oven; brush with salad dressing. Bake until golden brown and cheese is melted, about 5 minutes longer. Cool slightly before cutting. Serve with pepperoncini and additional giardiniera if desired.

Steps:

• Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
• Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
• Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.