Wednesday, March 27, 2013

Broccoli Cheddar Pockets

I found these on a whim last week while desperately searching for something new and easy to try for dinner. We grabbed ingredients on the way home (thank you, premade bread dough), and within an hour were pulling these out of the oven. A few bites later, Dan the Man declared these broccoli-cheddar pockets had made it to his top ten list of favorite meals.

Of course if you had time you could certainly make your own dough from scratch, but I was pleased with these results. We brainstormed future fillings like pepperoni and mozzarella, ham and cheddar, or spinach and feta.

Based on a recipe from

Ingredients (makes 8 pockets)

  • 3-4 small broccoli crowns, chopped into small pieces (about 4 cups)
  • 8 oz grated sharp cheddar cheese
  • 4 Tbsp sour cream
  • small handful fresh chives, chopped
  • Vegetable oil, for brushing (vegetable oil spray works fine too)
  • All-purpose flour, for dusting
  • 2 (11-ounce) tubes refrigerated French bread dough
  • 1 large egg
  1. 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 very dry. 
  2. Preheat oven to 425 degrees. Brush or spray baking sheet with vegetable oil.
  3. Mix broccoli, cheddar, sour cream, and chives in a bowl until combined. Squeeze the mixture together to compact it.
  4. Use a little bit of flour to lightly dust your work surface.
  5. Cut each tube of dough into four pieces. Roll each piece out and fill with broccoli mixture. Fold and secure each pocket, then place seam-side down on the baking sheet.(Check out these excellent step-by-step photos if you have never made these before!)
  6. Beat egg in a small bowl. Add 1 Tbsp water and mix well.
  7. Brush each pocket with egg wash. Bake until golden brown, about 15 minutes.

1 comment:

  1. I want to eat all the broccoli cheddar pockets. All of them. Ever.