Asian Sammie Pocket

Monica H


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

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★★★★★ 1 vote
10 Min
15 Min


small white eggplant
roll of crescent dough
1 Tbsp
balsamic vinegar
1 Tbsp
olive oil
1 Tbsp
soy sauce
1 Tbsp
grated ginger
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


1Peel and finely dice the eggplant. Preheat oven to 350* or whatever the dough package directions instruct.

2Sautee eggplant with vinegar in olive oil until browned and tender. Sautee on higher heat to evaporate any moisture that escapes the eggplant.

Step 3 Direction Photo

3Add all the rest of the ingredients except for dough. Sautee, while stirring, for 5-7 minutes.

4Turn off heat. Taste and add more salt, if needed.

Step 5 Direction Photo

5Unroll 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.

6Repeat to make one more sammie pocket.

Step 7 Direction Photo

7Bake 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