Broccoli & Cheddar Pockets
Soon, the leaves will fall and the air will be crisp, and you will know it’s autumn. Soon, there will be the scent of apples and pumpkin spice and we know it’s time to bring in the season’s great autumn flavors. They will be flavorful sides, fresh fruity desserts, and all foods that will bring warm and cheers at home. Begin planning your autumn meals and continue to enjoy them with your family and friends.
And the same holds true for vegetarians and vegans. This creamy copycat Broccoli & Cheddar Pockets are filled with healthy broccoli and melted cheese. So easy and simple!
Preparation time: 19 minutes
Cooking Time: 16 minutes
Yield: 4 servings
What you will need:
1-½ cups of chopped broccoli florets
1-¾ cups (about 5 oz) grated sharp cheese
3 tbsp sour cream
2 tbsp chopped fresh chives
1 (11 0z) tube refrigerated French bread dough
Vegetable oil. (for brushing)
All purpose flour (for dusting
1 large egg
How to cook the Broccoli & Cheddar Pockets filling
- Bring the saucepan of lightly salted water to boil.
- Add broccoli and cook for about 1 minute. Drain and wash under cold water until cool. Pat dry.
- In a bowl, combine the broccoli, sour cream, cheddar, and fresh chives. Using your hands, squeeze the mixture together to make it compact.
- Preheat oven to 425 degrees F. Brush a baking sheet lightly with vegetable oil.
- On a floured surface, roll out the prepared bread dough* and fill it with broccoli mixture.
- After filling each bread dough, put the pockets seam-side down on the prepared baking sheet.
- In a small bowl, beat egg and 1 tablespoon of water. Brush each pocket with the egg wash.
- Bake for about 15 minutes, or until the dinner pockets become golden brown.
How to make the pockets
- Cut bread dough into 4 slices.
- Roll each piece into 6×8 inches rectangle on a floured surface.
- Place one-quarter of the filling in the center of each bread dough and press it together.
- Fold the shorter sides of the bread dough over the filling, stretching the dough to cover.
- Fold in the two long sides of the dough, making it like a burrito.
- Pinch their edges to seal.
Originally published in FoodNetwork.