Broccoli-Cheddar Pockets
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 387 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 98 milligrams
- Sodium
- 826 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 2 grams
- Protein
- 18 grams
- Sugar
- 4 grams
- Total: 35 min
- Prep: 19 min
- Cook: 16 min
Ingredients
Kosher salt
1 1/2 cups chopped broccoli florets
1 3/4 cups grated sharp cheddar cheese (about 5 ounces)
3 tablespoons sour cream
2 tablespoons chopped fresh chives
Vegetable oil, for brushing
All-purpose flour, for dusting
1 11-ounce tube refrigerated French bread dough
1 large egg
Directions
- Bring a saucepan of lightly salted water to a boil. Add the broccoli and cook 1 minute. Drain and rinse under cold water until cool; pat dry. Mix the broccoli, cheddar, sour cream and chives in a bowl until combined, then squeeze the mixture together with your hands to make it compact.
- Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. (See Cook's Note for step-by-step directions.)
- Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
Cook’s Note
How to Make Dinner Pockets: 1. Cut the dough into 4 pieces. Roll each piece into a 6-by-8-inch rectangle on a floured surface. 2. Put one-quarter of the filling in the center of each dough rectangle, pressing it together. 3. Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover. 4. Fold in the 2 long sides of the dough like a burrito. Pinch the edges to seal.