Recipe: Sausage and Cheese Lunch Pockets
I struggle a bit with lunches. I have to get on my game this year though because after years of exclusively homeschooling, my kids are attending a charter school one day a week and along with that move it means I have to start packing lunches again.
My kids aren’t big sandwich eaters so I have to get creative when it comes to lunches on the go. These tasty sausage cheese lunch pockets are the perfect way to jazz up your kids’ lunches. Serve with a side a marinara for dipping or eat these plain! They are the perfect solution for lunch (or even breakfast) on the go!
These lunch pockets are a twist on our popular Chicken and Mushroom Stuffed Breadsticks that we shared with you a few weeks ago. My kids loved those so much that I decided I needed to come up with a more lunchbox friendly version for them to take on the days they go to school.
Ingredients
For the dough:
- 1 T yeast
- 1 T sugar
- 1 1/2 c warm water
- 1/2 cup olive oil
- 1 t. salt
- 1 T Italian seasoning
- 4-4 1/2 cups bread flour (or a combination of bread flour and white wheat flour)
For the filling:
- 1/2 pound of good quality ground sausage, cooked
- 1 cup of shredded mozzarella cheese
Preparation
Combine your yeast and sugar then pour the warm water on top. Let this mixture sit for about 5 minutes.
When your 5 minutes is up, add in the olive oil, salt, and Italian seasoning. Mix well.
Slowly add in your bread flour. I tried this recipe with all white wheat flour and it was a bit heavy so if you want to incorporate whole wheat flour, try it with half bread flour first and maybe add a bit more olive oil.
Your dough should be sticky but not so sticky that you can’t handle it. Roll it into a ball and put it in a glass bowl, covered with a dish towel, to rise for about an hour or until doubled.
When your dough has risen, roll it out on a lightly floured surface and cut it into large rectangles. Top with your cheese and sausage.
Pull the edges of your dough together and seal them with your fingers. Roll this around a bit until you get a nice, even shape.
Bake at 375° for 15-20 minutes or until the tops are nice and golden brown.
Serve hot or cool and pack them in a lunch. They are amazing either way!
- 1 T yeast
- 1 T sugar
- 1½ c warm water
- ½ cup olive oil
- 1 t. salt
- 1 T Italian seasoning
- 4-4½ cups bread flour (or a combination of bread flour and white wheat flour)
- ½ pound of good quality ground sausage, cooked
- 1 cup of shredded mozzarella cheese
- Combine your yeast and sugar then pour the warm water on top.
- Let this mixture sit for about 5 minutes.
- When your 5 minutes is up, add in the olive oil, salt, and Italian seasoning. Mix well.
- Slowly add in your bread flour. Your dough should be sticky but not so sticky that you can't handle it. Roll it into a ball and put it in a glass bowl, covered with a dish towel, to rise for about an hour or until doubled.
- When your dough has risen, roll it out on a lightly floured surface and cut it into large rectangles.
- Top with your cheese and sausage.
- Pull the edges of your dough together and seal them with your fingers. Roll this around a bit until you get a nice, even shape.
- Bake at 375° for 15-20 minutes or until the tops are nice and golden brown.
- Serve hot or cool and pack them in a lunch.
