Asian Sammie Pocket

Monica H

By
@MonisiaH

Quick, easy and so tasty my picky husband even liked it! And that says a lot, lol.


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Comments:

Serves:

2

Prep:

10 Min

Cook:

15 Min

Ingredients

1
small white eggplant
1
roll of crescent dough
1 Tbsp
balsamic vinegar
1 Tbsp
olive oil
1 Tbsp
soy sauce
1 Tbsp
grated ginger
1
tomato, diced
1/4 c
diced green onion
pinch of salt
pinch of pepper
pinch of garlic
1/4 c
sharp cheddar cheese, cut into small chunks

Directions Step-By-Step

1
Peel and finely dice the eggplant. Preheat oven to 350* or whatever the dough package directions instruct.
2
Sautee eggplant with vinegar in olive oil until browned and tender. Sautee on higher heat to evaporate any moisture that escapes the eggplant.
3
Add all the rest of the ingredients except for dough. Sautee, while stirring, for 5-7 minutes.
4
Turn off heat. Taste and add more salt, if needed.
5
Unroll dough and attach two triangles together. Spoon in about 5 tablespoons of eggplant mixture. Top with chunks of cheese. Top that with two other dough triangles. Seam all sides together with fingers, except for one small side; leave that one open.
6
Repeat to make one more sammie pocket.
7
Bake in oven 15 minutes or until tops are golden brown. Optional: cut crusts off the sides to make it less dough-y.

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids