Broccoli-Cheddar Pockets



  • Kosher salt
  • 1 1/2 cups chopped broccoli florets
  • 1 3/4 cups grated sharp cheddar cheese (about 5 ounces)
  • 3 tablespoons sour cream
  • 2 tablespoons chopped fresh chives
  • Vegetable oil, for brushing
  • All-purpose flour, for dusting
  • 1 11-ounce tube refrigerated French bread dough
  • 1 large egg
  • Prep time: 19 min
  • Cook time: 16 min
  • Servings: 4
  • Difficulty: easy


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. 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.

Per serving: Calories: 387; Total Fat 19 grams; Saturated Fat: 9 grams; Protein: 18 grams; Total carbohydrates: 39 grams; Sugar: 4 grams; Fiber 2 grams; Cholesterol: 98 milligrams; Sodium: 826 milligrams

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