"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cheesy Broccoli Pockets Recipe

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This recipe for Cheesy Broccoli Pockets, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, January 10, 2008


1 package (8) Grand'sİ Buttermilk Biscuits (large ones)
1 package (10 oz ) frozen broccoli
2 tsp. olive oil
2 tsp. Garlic Garlicİ
1-2 cups shredded cheese of your choice
1/3 cup Parmesan cheese
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp black pepper
1/4 cup chopped onion
1/2 cup sliced mushrooms- fresh or canned
1/4 cup chopped sweet pepper (red to add color)

Cook broccoli according to package, set aside. in large skillet heat oil over med-low heat. Add garlic, onion, mushroom & pepper saute for 2 minutes. Add broccoli; cook, stir until moisture has evaporated, about 3-5 minutes. Remove from heat and cool slightly. In medium bowl combine broccoli mixture with cheeses, oregano, salt and pepper; mix well. On slightly floured surface roll out each biscuits to form a 6 inch round circle. Spoon equal amounts of broccoli mixture into middle of each circle. Fold dough over filling to form a half circle and press edges closed with a fork to seal shut. Prick few holes in top of pocket tops.
Place pockets on 2 greased baking sheets. Bake until golden, about 25 minutes. Serve immediately.




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