Cheesy Broccoli Pockets

Name: Cheesy Broccoli Pockets
Ingredients: 1 (10 oz.) pkg. frozen chopped broccoli; 2 tsp. olive oil; 1 clove garlic, minced; 1 c. shredded Mozzarella cheese; 1/2 c. grated Parmesan cheese; 2 jars roasted red peppers, chopped; 1 Tbsp. chopped fresh oregano; 1/2 tsp. salt; 1/4 tsp. black pepper; 1 (16 oz.) pkg. frozen bread dough, thawed

10 ingredients

1 steps

Ingredients

1 (10 oz.) pkg. frozen chopped broccoli
2 tsp. olive oil
1 clove garlic, minced
1 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese
2 jars roasted red peppers, chopped
1 Tbsp. chopped fresh oregano
1/2 tsp. salt
1/4 tsp. black pepper
1 (16 oz.) pkg. frozen bread dough, thawed

Directions

1

Preheat oven to 375°. Grease 2 baking sheets. Cook broccoli according to 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 mix, Mozzarella, Parmesan, roasted peppers, oregano, salt and pepper. Mix well. 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 mix 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 top. Place pockets on prepared baking sheet. Bake 25 minutes.