Chicken Broccoli-n-Cheese Pockets

9 01 2012

Have you ever seen Jim Gaffigan’s bit about Hot Pockets (Hot Pockets…Caliente Pockets!)?  If not, YouTube it for a laugh while you’re working on this dinner! By using refrigerated bread dough, the Food Network Magazine helps make this hot pocket spin-off easy. Get creative with the stuffing and have fun making your own!

Chicken Broccoli-n-Cheese Pockets

The following serves 4 according to the Food Network Mag recipe, however I used an 8-oz tube of croissant dough instead, so my way only makes 2 large pockets:

  • Kosher salt
  • 1 and 1/2 cups chopped broccoli florets
  • 1 and 3/4 cups grated sharp cheddar cheese (about 5 oz)
  • 2 Tbsp sour cream
  • 2 Tbsp chopped fresh chives
  • 1 tube (11-oz) refrigerated French bread dough
  • 1 large egg
  • This Girl’s addition: 1 chicken breast (cut into cubes, dust with salt, pepper and garlic powder and saute until browned – let cool before making the pockets)

Preheat oven to 425 degrees.

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 (this would also be the step to add the chicken), then squeeze mixture together with your hands to make it compact.

On a floured surface,cut the dough into 4 pieces and then roll each piece into a 6-by-8-inch rectangle. Put one quarter of the filling into the center of each dough rectangle, pressing it together. Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover. Fold in the 2 long sides of the dough to form the pockets. Pinch the edges to seal.

Place the pockets seam-side down on a baking sheet that’s been sprayed with non-stick spray. Beat the egg with 1 Tbsp water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Another tip: I used an 8-oz tube of croissant dough instead because that’s what I had on hand. These came out great, but you’ll only get 2 rather than 4 pockets by using the croissant. Rather than rolling out the dough, I pinched 4 croissant pieces together to form one pocket.

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