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Cheesy Broccoli Pockets Recipe

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This recipe for Cheesy Broccoli Pockets is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (10 ounces) 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 package (16 ounces) frozen bread dough, thawed
Directions:
Directions:
1. Preheat oven to 375ºF. Grease 2 baking sheets. Cook Broccoli according to package directions; drain well.
2. 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.
3. In a medium bowl, combine broccoli mixture, mozzarella, Parmesan, roasted peppers, oregano, salt and pepper; mix well.
4. On a lightly floured surface, divide dough into 8 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 a filling to form a half circle. Press edges with a fork to seal; prick a few holes in pocket tops.
5. Place pockets on prepared baking sheets. Bake until golden, about 25 minutes. Serve immediately.
Number Of Servings:
Number Of Servings:
8 pockets
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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