Chicken Sausage and Broccoli Pockets

By mschweickert

Ingredients

• 1 12-ounce package fully cooked chicken sausage links, thinly sliced
• 1 bunch broccoli (about 1 pound), cut into small florets
• 1 bell pepper, cut into 3/4-inch pieces
• 2 cloves garlic, thinly sliced
• 2 tablespoons  olive oil
• kosher salt and black pepper
• 8 ounces  provolone, grated (about 2 cups)
• 1 1/2 pounds  pizza dough, at room temperature
• all-purpose flour, for the work surface
• cut-up vegetables and ranch dressing, for serving

Details

Servings 8
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat oven to 425° F.  On a large rimmed baking sheet, toss the sausage, broccoli, bell pepper, and garlic with the oil, ½
teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until the broccoli is tender, 25 to 30 minutes; let cool.
Transfer to a medium bowl, add the provolone, and toss to combine.

Divide the dough into 8 pieces. On a lightly floured surface, roll and stretch each piece into a 7-inch circle. Dividing evenly,
spoon the broccoli mixture onto one side of each round (about ½ cup each), leaving a ½-inch border. Dot the border with water,
fold the dough over to form a semicircle, and press firmly to seal.

Place the pockets on a parchment-lined large baking sheet and cut several slits in each. Bake the pockets until golden brown,
20 to 25 minutes. Serve with the vegetables and ranch dressing.

The unbaked pockets can be frozen for up to 3 months. First freeze them on the baking sheet until firm, then transfer to freezer
bags. To cook, bake the pockets from frozen on parchment-lined baking sheets at 425° F until golden brown, 25 to 30 minutes.