Saturday, January 23, 2010

Cheesy Broccoli Pockets

This was a great dinner! I found the recipe here. It said to use frozen dough, but I opted to make my own. I let the dough rise the first time, then made them into the pockets, so it took a little planning. I may have used a little more cheese than the recipe called for...I didn't measure it. These reheated great the next day.
John's Rating: 9
1 large head of broccoli, cut into small pieces, cooked
2 tsp. olive oil
1 clove garlic, minced
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese (I use the fresh stuff...NOT the kind in the shaker can)
1 Tbsp. Italian Seasoning
1/2 tsp. salt
1/4 tsp. black pepper
1 batch roll dough
Garlic Salt
chicken, shredded or chopped

--Preheat oven to 375 degrees. Grease baking sheets. Cook broccoli and drain well. In a medium skillet, heat oil over low heat and add garlic, saute for 2 minutes. Add broccoli. Cook, stirring until moisture has evaporated--about 3 minutes. Remove from heat. Cool slightly. Add in seasoning, chicken and cheese. Mix well. On a lightly floured surface, divide dough into 6 pieces; roll out each piece to form a 6-inch circle. Spoon an equal amount of broccoli mixture in the center of each circle. Fold dough over filling to form a half circle. Press edges with a fork to seal; prick a few holes in pocket tops. Sprinkle tops of dough with garlic salt. Place pockets on prepared baking sheets. Bake until golden, about 25 minutes. Spread a little bit of melted butter on top right after they come out of the oven. Serve warm.

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