Hot Brocc Pockets

[Guest guest]

Hot Brocc Pockets

 

1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained well

2 tsp. olive oil

1 clove garlic, minced

1 cup shredded mozzarella cheese

1/3 cup grated Parmesan cheese

2 jarred roasted red peppers, coarsely chopped

1 TB chopped fresh oregano or 1 teaspoon dried oregano

1/2 tsp. salt

1/4 tsp. ground black pepper

1 pkg. (16 oz.) frozen bread dough, thawed

 

1. Preheat oven to 375º F. Grease 2 baking sheets. Cook broccoli according to

package directions;

drain well.

 

2. 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.

 

3. In a medium bowl, combine broccoli mixture, mozzarella, Parmesan, roasted

peppers, oregano,

salt and pepper; mix well.

 

4. On a lightly floured surface, divide dough into 8 pieces; roll out each

piece to form a 6 " circle.

Spoon an equal amount of broccoli mixture in the center of each circle. Fold

dough over filling to form

a half circle. Press edges with a fork to seal; prick a few holes in pocket

tops.

 

5. Place pockets on prepared baking sheets. Bake until golden, about 25

minutes. Serve immediately.

 

Makes: 8 pockets.