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


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  • 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

How to Make Asian Sammie Pocket


  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.

Printable Recipe Card

About Asian Sammie Pocket

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

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