CHEESY BROCCOLI POCKETS

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Cheesy Broccoli Pockets image

These make a nice lunch or snack. If you have leftover fresh broccoli, chop enough to make 2 cups and use instead of frozen broccoli in this recipe.

Provided by Barb G.

Categories     Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 (10 ounce) package frozen chopped broccoli
2 teaspoons olive oil
1 clove garlic, minced
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
2 jarred roasted red peppers, coarsely chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (16 ounce) package frozen bread dough, thawed

Steps:

  • Preheat oven to 375 drgrees.
  • Grease 2 baking sheets.
  • Cook broccoli according to package directions; drain well.
  • In a medium skillet, heat oil over low heat.
  • add garlic; saute for 2 minutes.
  • Add broccoli; cook stirring until moisture has evaporated, about 3 minutes.
  • Remove from heat; cool slightly.
  • In a medium bowl, combine broccoli mixture, mozzarella, Parmesan, roasted peppers, oregano, salt ans pepper; mix well.
  • On a lightly floured surface, divide dough into 8 pieces; roll out each piece to form a 6-inch circle.
  • (for easy shaping, dust hands with flour before forming dough into rounds. Then, roll out each round with a rolling pin.) Spoon an equal amount of broccoli mixture in the center of each circle.
  • Fold dough over filling to form a half circlr.
  • Press edges with a fork to seal; prick a few holes in pocket.
  • Place pockets on prepared baking sheets.
  • Bake until golden, about 25 minutes.
  • Serve Immediately.

Nutrition Facts : Calories 80.2, Fat 5.6, SaturatedFat 2.7, Cholesterol 14.7, Sodium 305.4, Carbohydrate 2.4, Fiber 1.1, Sugar 0.7, Protein 5.7

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