Italian Sub Puff Pastry Pockets
Servings: 4 Pockets
Ingredients
- 1 puff pastry sheet, thawed
- 4 slices provolone cheese, cut in half
- 8 slices Italian dry salami
- 24 slices pepperoni
- 4 slices capicola
- 4 tbsp pickled sliced bell peppers, drained well.
- 1 tbsp Italian dressing
- 1 egg
- pinch of Italian seasoning
- pinch of garlic powder
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- On the parchment paper, using a rolling pin, roll out your puff pastry, seams facing you, until a large rectangle is formed and the seams are smooth. Cut this rectangle into 4 equal sections.
- Place one half of provolone on one side of each of the four sections of the pastry. Then place equal portions of each meat, 1 tbsp of peppers, and then the remaining cheese on top. Leave a 1/2 inch border of pastry showing for sealing each pocket.
- On the opposite side of the pastry from the fillings, evenly spread a thin layer of Italian dressing leaving a 1/2 inch border around the edges.
- Whisk the egg with 1 tsp water using a fork. Using a basting brush, lightly brush this egg wash all the way around the 1/2 inch pastry border on the side of the pastry containing the meat and cheese.
- Fold the side of the pastry with the Italian dressing over the top of the meat until it lines up with the border containing the egg wash. You may need to very gently stretch the dough, being careful not to tear it, to make it fit over the meat and cheese. Press it down lightly along the edges so that it stays in place until you crimp it in the next step.
- Once the dough is fully folded over, using a fork, lightly score around the top, side, and bottom edges to crimp the pocket completely shut.
- Lightly brush the remaining egg wash over the tops of each pocket. Sprinkle with Italian seasoning and garlic powder. Cover loosely with tin foil, essentially creating a tent, so that the pockets have room to rise.
- Bake for 15 minutes covered with foil. Remove from the oven, remove foil, and then bake an additional 10-15 minutes or until the pockets are golden brown, the cheese is melted, and the dough is fully cooked through.