Asian Sammie Pocket

Monica H


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

★★★★★ 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.
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.
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.
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