Crowded Earth Kitchen’s freezer door is always full of foil-wrapped Lunch Pockets. They are easy to make, completely portable, are satisfyingly filling, and can be stuffed with an endless combination of ingredients. Even better, they cost pennies apiece… compare that to the price of a commercially prepackaged lunch entrée! If you take one of these Pockets out of the freezer on your way out the door in the morning, it will thaw before noon. Lunch Pockets are delicious at room temperature, or warmed up with a few seconds in a microwave oven.
Ingredients (makes 20 small or 12 large lunch pockets)
One batch of Simple Bread dough, risen but unbaked.
Your favorite sandwich fillings – anything goes! Today I am making four varieties: peanut butter with jelly, peanut butter with diced apples, chopped pecans with honey, and cream cheese with chestnuts. I’ve also used applesauce with raisins, diced peaches with nutmeg, pizza sauce with mozzarella cheese… the possibilities really are limitless. Just make sure that if you are using any sort of meat, it is precooked.
Step 1) For small, “kid size” Lunch Pockets, pinch off golf ball size pieces of Simple Bread dough (shown). Roll on a floured surface into an approximate 5 inch circles. Don’t worry too much about the shape.
Step 3) Fold each circle in half, and pinch the edges together tightly. If you are using a variety of fillings and want to keep track of them, mark the outside of the dough with your ingredients (A small chopped nut or a dab of jelly works well.)
Step 4) Carefully transfer each unbaked Lunch Pocket to a greased baking pan, leaving 2 inches of space between Pockets. I like to sprinkle my pans with a bit of cornmeal first.
Step 5) Bake Lunch Pockets in a preheated 375 degree oven for 15 minutes. If you are baking two pans at the same time, the pan on the bottom may need an extra 2 or 3 minutes to turn golden grown.
For larger, “grown up” sized Lunch Pockets, use a tennis ball size piece of dough and 1/4 cup of filling. Bake for 18 – 20 minutes.