These were greatly adapted by Paulette Motzko from the recipe “Ham Crescent Rolls” from Rita Davenport’s The Sourdough Cook Book.
After 1 hour the Light Wheat Dough is ready to shape into sandwich pockets or Calzones. Whatever you call them they’re the same thing.
Recipe in progress. ..
The light whole wheat dough is rising now….
2 tablespoons SAF brand active dry yeast
1 cup Sourdough starter
1/4 cup evaporated milk
1/4 cup water
1/2 cup warm water 105 degrees
1/4 cup granulated sugar
1/2 cup canola oil
2 teaspoon salt
2 cups unbleached all-purpose flour
2 cups hundred percent whole wheat flour
ROASTED CHICKEN, TURKEY AND TWO CHEESE FILLING
one 9 ounce package Foster Farms 97% fat free Roasted Chicken Breast, Smoked Turkey Breast, and Honey Cured Turkey Breast chopped into cubes = 2 cups
1 cup 4% milk fat cottage cheese
1 cup mild cheddar, shredded
Garlic powder to taste
Chef’s Essence to taste
1/2 teaspoon Coleman’s Dry Mustard
Shape the dough into a dozen balls after mixing in a KitchenAid mixer or by hand for about 8 minutes.
And flatten each ball out large enough that you can fold it over with filling. Each circle should be about the size of your hand.
Take a couple spoons of the filling and put it close to the center of the dough ball and then very carefully turn it to the side and push it all the way around and then put it on a parchment paper lined baking sheet that have non-stick spray sprayed on it first. The non-stick spray helps hold down the parchment paper.
Bake at 375 degrees for about 12 to 15 minutes until golden brown. You can serve these with sources depending on what you put inside him. If you put like a smoked pork feeling you could serve them with BBQ sauce with these you could put the cheese sauce or just have them plain.
The sandwich pockets are a great way to use up leftovers in your fridge period little pieces of meat, chicken, pork or turkey and veggies like onion celery chopped finely add a nice crunch to it as well .