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asian sammie pocket

(1 rating)
MonisiaH avatar
Recipe by
Monica H
@MonisiaH
Michigan City, IN

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

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 15 Min

Ingredients For asian sammie pocket

  • 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.
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