Try this! They taste SO much better than the store purchased ones and are only about .20 each when you make your own instead of .75 to $1.00 each for the store’s brand.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
7 |
14 |
21 |
28 |
35 |
42 |
| Ingredients | ||||||
| Frozen bread dough |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
| Filling Options: (amounts are approximate) | ||||||
| Pizza sauce |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Ham |
1/2 lb. |
1 lb. |
1-1/2 lbs. |
2 lbs. |
2-1/2 lbs. |
3 lbs. |
| Pepperoni |
3 oz. |
6 oz. |
9 oz. |
12 oz. |
15 oz. |
18 oz. |
| Cooked hamburger or taco filling |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Shredded cheese or cheese sauce |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions:
Thaw bread dough. Pinch off pieces about 1/3 – 1/2 C. Each loaf should yield about 7 sandwiches. On a floured surface, roll dough into a rectangle. Don’t roll it too thin or the filling will seep out. Put filling ingredients in a line down the center. Fold the long ends into the middle and pinch them together. Fold the short ends up and pinch into the folded long ends. Turn the sandwich seam side down and flatten it with your fingers. This will cause the dough to “stick” and keep the sandwich from coming “unraveled”.
Filling: You’ll have to “play with” your ingredients a bit to figure out what is “just right” for you. A little bit of hamburger, cheese and ham goes a long way in these sandwiches. Use up your cooking day leftovers!
The hardest ones to fill are the ones with sauce. It wants to seep out but you’ll get the hang of it.
Non-pizza sandwiches taste good with a sauce in them – I used either a mayo and mustard combo or some Thousand Island dressing on the ham sandwiches. Yummy!
Cooking and Freezing Directions:
I only tried cooking the sandwiches and then freezing them. The dough will rise in the oven so the sandwiches will come out cooked much larger than when they went in (a real revelation for someone who doesn’t bake “from scratch” very often).
Lay the sandwiches seam side down on a sprayed, foil lined cookie sheet. I also did an egg wash (one whisked egg brushed on the top) on mine to give them that great color. Bake at 350 degrees until lightly browned about 15-20 minutes.
Cool completely. Wrap individually in foil. Label and freeze.
To serve:
Thaw. Reheat for 5-10 minutes at 350 degrees or in a toaster oven. Reheating in the microwave will cause you to lose the “crispness” but using a wrapper from the store purchased hot pockets can help.
Nutritional Info:
Per Serving: 502 Calories; 25g Fat (46.6% calories from fat); 29g Protein; 37g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 1366mg Sodium.
Exchanges: 2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 3 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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