Broccoli-Cheddar Pockets

Name: Broccoli-Cheddar Pockets
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 312 grams refrigerated French bread dough; 355 milliliters chopped broccoli florets; 1 large egg; 2 Tbsps chopped fresh chives; 4 servings Kosher salt; 142 grams 3/4 cups grated sharp cheddar cheese (about; 3 Tbsps sour cream; 4 servings Vegetable oil, for brushing

You can never have too many main course recipes, so give Broccoli-Cheddar Pockets a try. This recipe serves 4. One serving contains 507 calories, 16g of protein, and 31g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of chives, vegetable oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Bring a saucepan of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the broccoli and cook 1 minute.

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Broccoli

Drain and rinse under cold water until cool; pat dry.

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Water

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.

Ingredients you will need

Sour Cream

Broccoli

Cheddar Cheese

Chives

Equipment you will use

Bowl

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.)

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Vegetable Oil

Dough

Roll

Equipment you will use

Baking Sheet

Oven

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.

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Water

Egg