Broccoli Cheddar Pockets

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.

Course Main

Cuisine American

Keyword broccoli, cheese, pockets

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 337kcal

Author Mike

Equipment

Ingredients

1 ½ cups broccoli florets frozen chopped
4-6 slices bacon cooked, chopped (optional)
1 ¾ cups sharp cheddar cheese grated, about 5 ounces
3 tablespoons sour cream
2 tablespoons chives chopped, or 1 teaspoon dried
1 tube Pillsbury® Crusty French bread dough
1 egg
Water

Instructions

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.

Notes

You can freeze these and reheat in the microwave, oven or toaster oven.

Nutrition