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Broccoli Cheddar Pockets

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Mike


  • 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
  • Water


  • 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.