Cheesy Broccoli Pockets Food

CHEESY BROCCOLI PUFFS

Steps:

• Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats.
• Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes.
• Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside.
• Whisk the egg with 1 tablespoon water in a small bowl. Set aside.
• Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.
• Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes.

CHEESY BROCCOLI POCKETS

Steps:

• Preheat oven to 375 drgrees.
• Grease 2 baking sheets.
• Cook broccoli according to package directions; drain well.
• 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.
• In a medium bowl, combine broccoli mixture, mozzarella, Parmesan, roasted peppers, oregano, salt ans pepper; mix well.
• On a lightly floured surface, divide dough into 8 pieces; roll out each piece to form a 6-inch circle.
• (for easy shaping, dust hands with flour before forming dough into rounds. Then, roll out each round with a rolling pin.) Spoon an equal amount of broccoli mixture in the center of each circle.
• Fold dough over filling to form a half circlr.
• Press edges with a fork to seal; prick a few holes in pocket.
• Place pockets on prepared baking sheets.
• Bake until golden, about 25 minutes.
• Serve Immediately.

QUICK CHEESY BROCCOLI

Steps:

• Prepare broccoli according to package directions; drain. Combine bread crumbs, cheese, salt, pepper and garlic powder; sprinkle over broccoli.

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.

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 BROCCOLI POCKETS

Steps:

• 1. Preheat oven to 375°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 cooked broccoli, 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, pepper. Mix well.
• 4. On a lightly floured surface, divide dough into 8 pieces. Roll out each piece to form a 6-inch 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 the pocket tops.
• 5. Place pockets on prepared baking sheets. Bake until golden, about 15 minutes. Serve immediately.