Cheesy Broccoli Pockets

By Hklbrries

If you have leftover cooked fresh broccoli, chop enough to make 2 cups and use it in place of the frozen broccoli in this recipe.

Ingredients

• 1 package (10 ounce) frozen chopped broccoli
• 2 tsp olive oil
• 1 clove garlic, minced
• 1 cup shredded Mozarella cheese
• 1/3 cup grated Parmesan cheese
• 2 jarred roasted red peppers, coarsely chopped
• 1 tbsp chopped fresh oregano or 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (16 ounce) frozen bread dough, thawed

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 F. 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, Mozarella, Parmesan, roasted peppers, oregano, salt and pepper; mix well.

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 filling to form a half circle. Press edges with a fork to seal; prick a few holes in pocket tops.

Place pockets on prepared baking sheets. Bake until golden, about 25 minutes. Serve immediately.