By golly, these broccoli cheddar pockets do taste just like the pockets you can get out of the freezer section in your grocery store! Actually, they taste even better. That might because there’s extra ooey-gooey extra sharp cheddar cheese inside. Oh, yeah, there’s some healthy broccoli thrown in too. And well, yes, I did add a bit of bacon. How could you not?
You can make a big batch of these broccoli cheddar pockets then freeze them for later. Just pop them into the microwave or oven to reheat (until the cheese melts). Nice and easy!
You can easily make copycats of the other pocket flavors you find in your grocery store’s freezer. Just fill with cooked (the dryer the better!) ingredients and seal!
Broccoli Cheddar Pockets
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
- 1 1/2 cups chopped frozen broccoli florets
- 4-6 slices thick cut bacon cooked, chopped (optional)
- 1 3/4 cups grated sharp cheddar cheese about 5 ounces
- 3 tablespoons sour cream
- 2 tablespoons chopped fresh chives or 1 teaspoon dried
- 1 tube Pillsbury® Crusty French bread dough
- 1 egg
Cook broccoli per package instructions. Drain well.
Place broccoli in a large bowl and gently stir in the bacon, cheddar, sour cream and chives.
Preheat oven to 425 F.
Spray a baking sheet with non-stick spray.
Lightly flour a flat surface.
Divide the dough into 4 equally sized pieces and roll out into 6" x 8" rectangles.
Divide the broccoli mixture between each piece of dough, placing the ingredients in the center.
Fold the 2 shorter sides of the dough over the filling, stretching to cover.
Fold the 2 long sides over like a burrito and pinch the edges to seal.
Place the pockets seam-side down on the baking sheet.
Beat the egg and 1 tablespoon warm water in a small bowl or glass. Brush the pockets with the egg wash.
Bake until golden brown, about 15 minutes.
This broccoli cauliflower salad could be the easiest salad I’ve ever made. And it’s so good that I’ve made it 3 times in the last 2 weeks. It has a nice fresh crunch. And a little creaminess. And just enough smoky bacon flavor to make you really happy.
I bake my bacon at 400 F on a foil-lined baking sheet for 20 or so minutes, depending on the thickness and how crunchy I want it to be, turning once. Easy clean up. You can drain off the grease for later use or let it cool and just wrap the foil up and toss it. No mess, no fuss.
Also try my delicious marinated vegetable salad and my tangy broccoli salad.
Broccoli Cauliflower Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 -10 servings
For the salad
- 2 cups cauliflower cut into bite-sized pieces
- 2 cups broccoli cut into bite-sized pieces
- 1/2 cups celery chopped
- 1 cup frozen peas thawed
- 1 1/2 cups cooked bacon chopped
For the dressing
- 2 cups mayonnaise
- 1/4 cup sugar
- 1/4 cup Parmesan cheese
- 2 teaspoons white vinegar
- 1/4 teaspoons kosher salt
- 1/4 cup chopped white onion
I was somewhat pessimistic when I first saw this recipe for Oriental Ramen broccoli cole slaw. Anita sent it to me and asked that I make it for her to take to work for lunch. And of course, I did!I was really surprised at how much I liked this oriental Ramen broccoli cole slaw. It is fresh. The flavors are not overpowering, with just a hint of seasoning. This makes a pretty good-sized batch, but for a huge crowd I’d double it. It holds up well for picnics and family get-togethers.
This slaw is great with my Ramen-seasoned chicken wings.
Oriental Ramen Broccoli Coleslaw
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
- 2 3 ounce packages beef-flavored Ramen noodles
- 2 12 ounce packages broccoli coleslaw mix
- 1 cup almond slivers toasted
- 1 cup sunflower seeds roasted
- 6 green onions green parts only, chopped
- 1/2 cup sugar
- 3/4 cup olive oil
- 1/3 cup white vinegar
Do not open the noodle packages. Instead, crush them in your hands. Then, open them, remove and reserve the spice packets, and pour the noodles into a large bowl.
Add the broccoli, nuts, sunflowers seeds and green onions.
In a small bowl or Mason jar, combine the sugar, oil, reserved Ramen spices and vinegar. Whisk or shake well then pour into the bowl of slaw.
Cover and chill at least 2 hours. Toss lightly before serving.