Vegan Copycat Chicken Broccoli Cheddar Hot 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!

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!

CHEESY CHICKEN AND BROCCOLI POCKETS

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside. In a large bowl, combine chicken, cheese, sour cream, mayonnaise and garlic powder; season with salt and pepper, to taste. Remove rolls from the can, separating them into 8 rectangles, 2 triangles each. Press each rectangle to form a 6×4-inch rectangle, firmly pressing perforations to seal. Top half of each rectangle with chicken mixture and broccoli. Fold dough from the top over the filling, pressing the edges to seal. Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.* Serve immediately.

BROCCOLI-CHEDDAR POCKETS

Steps:

• 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 dry. 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.
• 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.)
• 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. Bake until golden brown, about 15 minutes.