Recipe: Pocket Sandwiches with Veggie and Cheese Filling (freeze ahead)

POCKET SANDWICHES
"You can fill these tasty pocket sandwiches with just about anything...be creative!"



FOR THE DOUGH:
1/4 cup warm water (100 to 110 degrees F)
1 envelope Fleischmann's Active Dry Yeast
1/2 cup milk
2 tablespoons shortening
2 tablespoons molasses
1/2 teaspoon salt
1 egg
1 1/2 cups whole wheat flour
3/4 to 1 1/4 cups all-purpose flour

FOR THE FILLING:
1 tablespoon Mazola Pure Olive Oil
1 cup diced onion
1 cup diced zucchini
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
1 teaspoon Spice Islands Italian Herb Seasoning
1/2 teaspoon Spice Islands Garlic Salt
1 teaspoon Worcestershire sauce
1/2 cup shredded Swiss cheese
1/4 cup sliced pepperoni, quartered (optional)

TO PREPARE THE DOUGH:
Combine yeast and 1/4 cup warm water in a large mixer bowl, let stand for 5 minutes.

Heat milk, shortening and molasses until warm (100 to 110 degrees F). Add to yeast mixture with salt, egg and whole wheat flour. Beat on medium speed for 3 minutes or until smooth.

Stir in enough all-purpose flour to form soft dough. Knead on a lightly floured surface for 8 to 10 minutes. Place in a greased bowl, turning once to coat top. Cover dough and let rise for 1 hour, or until doubled.

TO PREPARE THE FILLING:
Heat oil in a large skillet over medium-high heat. Add onions, zucchini, mushrooms, red bell pepper, Italian seasoning, garlic salt and Worcestershire sauce, and cook for 5 minutes until vegetables are softened. Remove from heat and spread on a baking sheet to cool. When cool, (drain if there is any liquid) and stir in cheese and pepperoni.

TO MAKE THE POCKET SANDWICHES:
Punch dough down. Divide into 6 equal pieces. Roll each piece into a 8x6-inch rectangle on a lightly floured surface, top with about 1/2 cup filling and fold in half. Seal all edges. Place on a greased baking sheet.

Bake in preheated 400 degrees F oven for 15 to 20 minutes. Let cool for 5 minutes before serving.

MAKE AHEAD TIP (COOK ONCE AND EAT TWICE!):
Double recipe to make 12 pocket sandwiches. Let half the sandwiches rise and bake as above. (These are the ones to serve now). Place remaining half of sandwiches on a greased baking sheet and freeze. When sandwiches are frozen, wrap entire pan in plastic wrap or foil, and return to freezer. Freeze up to 1 month. When ready to serve, remove pan from freezer and let thaw at room temperature for 2 to 3 hours, or overnight in the refrigerator. Bake as above.

Makes 6 servings
Adapted from source: Fleishmann's Yeast, ACH Food Companies, Inc.