Pocket Sandwiches

When I was a kid, the whole family would go camping for 2 weeks.  Apparently, my friends thought we were roughing it because we camped in a tent and not in an organized campground.  I figured we were high-class camping.  We had a potty chair, an enclosed kitchen, cots with pretty cozy mattresses, and eventually even a shower.  We always had the best food when we were camping.  To help with quick breakfasts and lunches, my mom would make up big batches of these pocket sandwiches.  I remember hearing them called kraut burgers as a kid, but I never remember eating them filled with cabbage.  That said, I have eaten them filled with taco meat and even sausage and scrambled eggs.  They’re nice to have on hand for school lunches or even quick dinners (or breakfast if you fill them with eggs).  Use this recipe as a process and change out the filling to whatever fits the taste of your family.

If you’re making home made bread dough, do that first.  If your dough is frozen, get it out to thaw.  If you’re crunched for time, you can use biscuit dough, but it is much harder to work with.

Then, dice up 3-4 slices of bacon.  Cook the bacon pieces in a hot skillet until crispy. Remove the bacon from the pan and drain on a paper towel.


Brown the hamburger and drain it well.  Then add the bacon and seasoning into the hamburger.  I like to add a little smoke flavored marinade to my meat mixture.  You can use Worcestershire sauce or a few drops of liquid smoke or just leave it out.


Let the filling mixture cool.  Divide your bread dough into 8 even sections – about the size you’d make into a dinner roll.  If you have extra dough, just toss it in the freezer or bake it up alongside the sandwiches. I used a wheat bread dough and I did have extra.


Roll each dough ball out into a thin circle.  Top each circle with cheese, green chile and meat.


Fold the edges over and pinch the seams closed.


Place seam side down on a cookie sheet and bake at 350* for 25-35 minutes.  You’ll notice some of these have a little green chile on top and some don’t.  I made some without for my little guys. The extra moisture from the diced chile made my dough bubble up a little when I cooked them.


I normally wouldn’t cut these open.  Normally, I’d let them cool, wrap them in foil or put them in a sandwich size Ziploc and toss them in the freezer.  But, I knew you would all want to see the inside.



3-4 slices bacon

1 pound ground beef

1 teaspoon Cajun seasoning

1/2 teaspoon cumin

1 Tablespoon smoke flavored marinade (optional)

Bread Dough (enough for 8 rolls) – thaw if frozen

1/2 cup diced green chile

1 cup shredded cheese

Preheat oven to 350*

Dice bacon.  Cook over medium heat until crisp.  Remove bacon and drain on paper towels.

In the same skillet, brown hamburger.  Drain.

Stir together bacon, hamburger, Cajun seasoning, cumin and marinade.  Let cool.

Separate bread dough into 8 equal parts.  Roll one piece of dough into a thin circle, 5-6″ in diameter.

Top dough circle with 2 Tablespoons shredded cheese, 1 Tablespoon diced green chile and 1/3-1/2 cup of hamburger mixture.  Fold edges in and seal seams by pinching.  Place seam side down on a baking sheet. Repeat with remaining ingredients.

Bake sandwiches at 350* for 25-30 minutes.


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