Wednesday, March 30, 2011

Pocket Sandwich and Chocolate Dipped Strawberry Stuffed Pretzel Class with the Ladies

Today I had the chance to do a personal cooking coaching session with Emily . She did a giveaway on her blog a few months back for the class, and we just this week got to do it. Emily's co-class winner was one of her blog readers named Kim who has the joy of having nine children in her home. Kim was in need of some practical kid friendly and fun foods she and her children could make. So...we set to work making pocket sandwiches for lunches and stuffed pretzels for snacks.

The first thing you need to know is that we used my recipe for Oven rise pizza dough . We used whole wheat flour and increased the water by 1/2 cup.  The good thing about that dough is that if you choose not to bake the pretzels or sandwiches right away, you can also put them uncooked in the freezer on a plastic lined sheet pan until frozen. They go directly from the freezer to the oven on a lightly oiled pan and bake like "oven rise" pizza...but they're pretzels and pocket sandwiches. Pretty ding-a-dang-dong handy dandy if you ask me. Whole grain, made at home and low fat?! Yup. We're pretty happy about that. 
First up, we made some 
Chocolate Dipped Strawberry Stuffed Pretzels.  

Using half of the Oven rise pizza dough
Roll a rectangle, 2 feet by 18 inches, about 1/4 inch thick on a lightly floured board or counter top.
Cut strips of dough the entire length of the dough, about finger width apart.

I used 3/4 cup homemade Freezer Jam
Putting the entire contents in a pastry bag, put a line of jam right down the middle of the pretzel. This also works for peanut butter...almost any soft spread. Top with chocolate chunks.
I have to say that Kim and Emily were complete "naturals" at this dough pinching stuff. Be so impressed.

I showed how to form pretzels here on my blog during the 

Vegan Soft Pretzel Tutorial

Once formed, place on a lightly oiled baking sheet. Allow to raise about 30 minutes.  Preheat oven to 350 degrees and bake  12-15 minutes.

 While still warm, sift a hearty layer of powdered sugar on them if desired. OH...we desired.
 Would you care to crack on open?

Note to self. When I make these again I will use the  chocolate bread recipe. I think they would be divine. Oh so divine. 

The next thing we made where ham and cheese sandwich pockets with mustard.
Take 1/4 batch of the oven rise pizza dough and roll it out in a rectangle 24 inches by 12 inches, very thin.
Top with 1 lb of diced ham, divided between six squares you cut out of the dough. Drizzle the ham with mustard. Top with a large slice of mozzarella or Monterrey Jack cheese. Pull the dough up around the filling and pinch closed very tightly at the seams.
I think they've got it!
Place seam side down on a lightly oiled sheet pan.  Raise 30 minutes.
Bake 350 degrees 30 minutes.

Pizza pockets use 1/4 oven rise pizza dough recipe, rolling out the same way you would for the ham pockets.   Use a Tablespoon of spaghetti sauce or pizza sauce right in the middle.
Cut the cheese. Look...Emily is really good at it. Why this made me laugh so hard I have no idea.
Pile pepperoni, cheese, onion or any other pizza toppings you want into the middle of the dough squares.

Pull up the dough around the filling, pinch closed and put seam side down on a lightly oiled cookie sheet. We also oiled the top of the pizza pockets.

Top generously with fresh shredded parmesan cheese and some cracked pepper if desired.

Bake 350 degrees 30-35 minutes.

There you go. Make some. We had a great time!


Emily Ruth said...

We sure did! And they tasted Ah-Mazing.

Coby Smith said...

Those look so yummy and amazing. I think I will be making some of those ham and cheese pockets! I just have a question...if you freeze them before you cook them, at what temperature and how long do you cook them, or do you thaw first?

Chef Tess said...

No need to thaw, place on lightly oiled sheet pan and bake 400 degrees for 25 minutes.

Coby Smith said...

Thanks! I have another question...can you bake them and freeze them so they can be popped in the microwave like a hot pocket?

Chef Tess said...

Yes! We do that most often. Bake then reheat like a hot pocket. :)

mlebagley said...

mmm...I would use spicy mustard with that ham and mozzerella. This looks amazingly delish!