Title: Pocket sandwiches (E. live)
 Categories: E., Cheese/eggs, Meats, Vegetables, Sandwiches
      Yield: 15 Servings
 
      3 ea SHEETS OF PUFF PASTRY
    1/2 lb MOZZARELLA CHEESE
    1/2 lb CHEDDAR CHEESE
      1 lb BROCCOLI SPEARS
      1 lb THINLY SLICED BOILED HAM
      1 lb THINLY SLICED ROAST BEEF
      2 c  TOMATO SAUCE
    1/2 lb PEPPERONI
      2 ea EGGS
      2 tb WATER
 
  Preheat the oven to 350 degrees F.  Cut pastry sheets into desired
  shapes, (making sure you have 2 pieces alike to build the sandwich).
  Using a box grater, grate each cheese.  Slice the broccoli into thin
  slices. Place what ever type of filling you wish in the center of one
  piece of puff pastry, like ham and cheese of tomato sauce, pepperoni
  and cheese or broccli and cheese (fill each pocket with a good amount
  of the filling). Place the other piece of puff pastry on top of the
  filling. Using your hands, lightly press the pastry around the
  filling. Using a fork, press the eds of the pastry together. This
  will seal the pockets tightly. In a mixing bvowl, whisk the eggs and
  water together. Place the pockets on parchment paper-lined baking
  sheet. Using a pastry brush, lightly brush each pocket. Bake u ntil
  golden brown, about 12 to 15 minutes. Serve warm.