Cheesy Chicken and Broccoli Pocket

By mamacasma

Ingredients

• 12 Rhodes dinner rolls -- thawed
• 1 can Valley Fresh White Chicken (10 oz.) drained
• 2 cups frozen chopped broccoli, thawed and drained
• 1 cup shredded sharp cheddar cheese
• ¼ cup grated parmesan cheese
• ½ cup sliced fresh mushrooms
• ¼ cup sliced green onions
• ¼ cup fate free sour cream
• ½ teaspoon garlic powder
• ½ teaspoon dried rosemary
• ½ teaspoon ground sage
• ½ teaspoon fresh ground pepper
• 1 egg -- beaten
• fresh rosemary, if desired

Details

Servings 6

Preparation

Step 1

Combine 2 rolls together and roll into a 6 x 8 inch rectangle for each pocket. Combine remaining ingredients, except egg and fresh rosemary, and toss together lightly. Divide chicken mixture equally (about ½ cup) and place in center of each rectangle. Moisten edges of rectangle with water. Bring 6 inch sides together over filling and pinch to seal. Press side edges down and seal well. Place on a sprayed baking sheet. Brush with egg and garnish with fresh rosemary, if desired.

Let rise 20 minutes. Preheat oven to 350 degrees.

Bake at 350 degrees for 25 to 30 minutes or until golden brown.