Cheesy Chicken and Broccoli Pockets
- Cheesy Chicken and Broccoli Pockets
- Recipe
- Ingredients
- Instructions
Homemade copycat hot pockets filled with ooey gooey melted cheese, chicken and broccoli. Easy and freezer-friendly!
Greetings from Berlin!
I know.
I talk about the cold weather.
A lot.
But in California.
It’s almost a base of 60-80 365 days of the year.
So when you hit 35 degrees.
It’s a bit of a traumatic change.
But with all the pretzels, glühwein, wiener schnitzels and currywurst, I’ll take in the cold weather anytime.
But enough about Germany.
Let’s talk hot pockets!
After making this breakfast version, I needed a savory option.
With again.
Plenty of cheese.
And chicken.
And broccoli.
Because broccoli is good for you.
And because it’ll be January in like 2 seconds.
K, bye!
Recipe
Yield: 8 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
Instructions
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. 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.
3. In a large bowl, combine chicken, cheese, sour cream, mayonnaise and garlic powder; season with salt and pepper, to taste.
4. 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.
5. Top half of each rectangle with chicken mixture and broccoli. Fold dough from the top over the filling, pressing the edges to seal.
6. Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.*
7. Serve immediately.
