Pocket sandwiches seem to have been on a lot of peoples’ minds lately; one reader even posted her breakfast version on my Facebook page last week, which inspired me to make some of my own! This recipe is really quite simple, and fun to double so you’ll have extras in the freezer for a quick breakfast another time.
I used scrambled eggs with cheese and salsa in mine, but don’t let that limit your creativity! Perhaps you’d like to add meat or grilled veggies? Anything you like will taste even better in a handy pocket sandwich! You may notice that this recipe looks a lot like my gluten-free calzones recipe — it is! Hop to that recipe if you want an Italian spin on this scrumptious meal!
- 1 1/2 cups of Jules Gluten Free™ All-Purpose Flour
- 3 Tbs. milk powder (dairy or non-dairy like Dari-Free™ ) OR almond meal
- 1/2 tsp. salt
- 2 egg whites (or 1 whole egg substitute)
- 2 Tbs. olive oil
- 1/2 tsp. apple cider vinegar
- 4 Tbs. warm water
- 2 1/4 tsp. rapid rise/bread machine yeast (Red Star® Quick Rise)
Whisk together all dry ingredients except yeast. Combine wet ingredients and add to the dry mix, reserving some of the water. Slowly mix while adding the dry ingredients. Add more water as needed to achieve a firm dough that can still be spread. Add the yeast and beat on high (with paddle attachment if using a stand mixer) for 2 minutes.
Prepare a baking sheet by lining with foil and spraying with cooking oil. Set aside.
Prepare a clean counter or pastry mat by dusting with Jules Gluten Free™ All Purpose Flour. Divide the dough into 4 separate portions. Scoop one portion onto the counter or mat, rolling in flour to prevent it from being sticky. Pat the dough out into an elongated disc, using the palm of your hand. The dough should be approximately 1/4 inch thick.
Scoop fillings of choice onto the center of the dough (do not mound the fillings high), leaving at least a 1-inch perimeter uncovered by fillings.
Using a bench scraper or spatula, gently lift one half of the dough and fold it over itself to form a half-moon shape. Doughs like this one made with my flour are stretchy enough to allow you to pull the dough gently over the fillings; nonetheless, don’t let the dough get so thin that it tears.
Wet the edges of the dough by dipping your finger in water and rubbing it across the dough edges. Press the edges together to seal, then roll edges up slightly to form a crust; transfer to the baking sheet. Brush off the top to remove any excess flour; brush olive oil over the top of the dough to help it crisp and brown. Cut two small slits in the top of each pocket to allow steam to escape.
Repeat with remaining dough. Cover with a damp towel and let rise for 15 minutes in a warming drawer or oven preheated to 200º F then turned off.
Preheat oven to 425º F (convection) or 450º F (static).
Uncover pocket sandwiches and bake for 20 minutes. Cooking time may vary depending on the size of your sandwiches, but cook only until the dough is lightly browned and crunchy when you knock on it with your finger.
Makes 4 sandwiches.