Broccoli Cheddar Pockets Recipes

CHICKEN BROCCOLI CHEDDAR POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, spread 1 tablespoon of alfredo. Top with steamed broccoli, shredded chicken, and cheddar.
• Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
• Brush with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!

BROCCOLI CHEDDAR SQUARES

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, salt and baking powder. In a small bowl, whisk eggs and milk until blended. Add to flour mixture; stir until moistened. Fold in cheese and broccoli., Place butter in a 13x9-in. baking dish; place dish in oven 3-5 minutes or until butter is melted. Carefully tilt baking dish to coat bottom and sides with butter. Add broccoli mixture., Bake, uncovered, 35-40 minutes or until edges are golden brown. Let stand 20 minutes before cutting.

CHICKEN CHEDDAR BROCCOLI POCKETS RECIPE BY TASTY

Steps:

• In a large bowl, mix the warm water, yeast, and sugar. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
• Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
• Turn out onto a lightly floured surface and knead for 3-5 minutes.
• Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
• Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
• Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
• Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
• Layer the cheddar, broccoli, and chicken in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
• Slice the dough in half through the center, lengthwise.
• Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
• Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
• Brush the tops with olive oil and sprinkle with remaining cheese.
• Bake for 15-20 minutes, or until light golden brown.
• Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
• To reheat, microwave for 45 seconds to 1 minute.
• Enjoy!

BROCCOLI-CHEDDAR POCKETS

Steps:

• Roll out refrigerated pizza dough to 1/4-inch thick; cut into 3-inch rounds. Top with chopped cooked broccoli and shredded cheddar. Brush the edges with beaten egg, fold in half and press to seal. Brus with egg and sprinkle with parmesan. Poke a hole in each; bake 20 minutes at 400 degrees F.

CHEESY BROCCOLI POCKETS

Steps:

• Preheat oven to 375 drgrees.
• 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, mozzarella, Parmesan, roasted peppers, oregano, salt ans pepper; mix well.
• On a lightly floured surface, divide dough into 8 pieces; roll out each piece to form a 6-inch circle.
• (for easy shaping, dust hands with flour before forming dough into rounds. Then, roll out each round with a rolling pin.) Spoon an equal amount of broccoli mixture in the center of each circle.
• Fold dough over filling to form a half circlr.
• Press edges with a fork to seal; prick a few holes in pocket.
• Place pockets on prepared baking sheets.
• Bake until golden, about 25 minutes.
• Serve Immediately.