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Pocket Sandwiches Recipe with Mazola Canola Oil

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Pocket Sandwiches filled with warm, savoury fillings that make your cozy season feel like a gourmet getaway.

These pocket sandwiches are cooked to perfection with the help of Mazola Canola Oil, perfect for everyday cooking and low in saturated fats.

Pocket Sandwiches

Pocket Sandwiches

For the dough

  • 1/4 cup warm water (100º to 110ºF)
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® Traditional 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® Canola Oil
  • 1 cup diced onion
  • 1 cup diced zucchini
  • 1 cup sliced mushrooms
  • 1/2 cup chopped red bell pepper
  • 1 teaspoon Italian herb seasoning
  • 1/2 teaspoon garlic salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup sliced pepperoni, quartered

Directions

  1. Combine yeast and water in a large mixer bowl, let stand for 5 minutes. Heat milk, shortening and molasses until warm (100° to 110°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.
  2. 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. Stir in cheese and pepperoni.
  3. Punch dough down. Divide into 6 equal pieces. Roll each piece into a 8 x 6-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.
  4. Bake in preheated 400°F oven for 15 to 20 minutes. Let cool for 5 minutes before serving.

Make ahead tip: 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.