When I was a kid, we would rarely eat frozen food. However, if we did, it would be those delicious dinner pockets that come in a variety of favors and are ready after about 3 minutes in the microwave. They were also packed with who-knows-what on the ingredient label! All I can tell you, is although these may take a little more time to prepare, they are much more delicious than store bought, and you know exactly what is in them! You could change out almost any of the ingredients in these to make them friendly to your picky family...I know I had to! No cooked broccoli in my hubby’s pocket, I think it reminds him of casseroles, which are a no-no in his house! The meat, the cheese, the veggies can all be subbed to your liking!
Dinner Pockets
Printable Version
1 1/2 cups chopped broccoli
1 3/4 cups grated sharp cheddar cheese (or your choice of cheeses, I did a cheddar and colby jack mixture)
1 chicken breast, cooked and shredded
3 tablespoons sour cream
1 tsp. Salt
½ tsp. Pepper
1 tsp. onion powder
½ tsp. paprika
All-purpose flour, for dusting
1 loaf frozen bread dough, thawed
1 egg white
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. Chop broccoli finely. Mix the broccoli, cheese, chicken, sour cream and seasonings in a bowl until combined.
Preheat the oven to 400 degrees F. Split the dough into 2 equal halves. On a floured surface, roll out the dough until very thin, but with no holes remaining. Place the filling down the center of prepared dough. Fold in all four edges, pinching at the seams to prevent the ingredients from escaping during cooking time. Repeat with remaining dough.
Place the pockets seam-side down on a lined baking sheet. Beat the egg white in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15-20 minutes.
Makes 2 pockets
Recipe highly adapted from Food Network Magazine
Dinner Pockets
Printable Version
1 1/2 cups chopped broccoli
1 3/4 cups grated sharp cheddar cheese (or your choice of cheeses, I did a cheddar and colby jack mixture)
1 chicken breast, cooked and shredded
3 tablespoons sour cream
1 tsp. Salt
½ tsp. Pepper
1 tsp. onion powder
½ tsp. paprika
All-purpose flour, for dusting
1 loaf frozen bread dough, thawed
1 egg white
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. Chop broccoli finely. Mix the broccoli, cheese, chicken, sour cream and seasonings in a bowl until combined.
Preheat the oven to 400 degrees F. Split the dough into 2 equal halves. On a floured surface, roll out the dough until very thin, but with no holes remaining. Place the filling down the center of prepared dough. Fold in all four edges, pinching at the seams to prevent the ingredients from escaping during cooking time. Repeat with remaining dough.
Place the pockets seam-side down on a lined baking sheet. Beat the egg white in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15-20 minutes.
Makes 2 pockets
Recipe highly adapted from Food Network Magazine
2 comments:
Great idea made simple! Ty and I'm going to try this! Maybe...
Lol!
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