Cheesy Broccoli Pockets

These pockets make a really simple handy dinner. I’ll bet they’d make a great way to get kids to eat their vegetables.

1 10-oz package broccoli
2 tsp olive oil
1 clove garlic, minced
1 cup shredded mozzarella
1/3 cup grated Parmesan
2 jarred roasted red peppers, coarsely chopped
1 Tbsp chopped fresh (or 1 tsp dried) oregano
1/2 tsp salt
1/4 tsp black pepper
1 16-oz package frozen bread dough, thawed

Preheat oven to 375° and grease 2 baking sheets. Cook broccoli according to package directions; drain well.

In a medium skillet, heat oil over low heat. Add garlic and saute for 2 minutes. Add broccoli and cook, stirring until moisture has evaporated, about 3 minutes. Remove from heat; cool slightly.

In a medium bowl, combine broccoli mixture, cheese, peppers, and seasonings. Mix well.

Divide dough into 8 pieces. On a lightly floured surface, roll out each piece to form a 6-inch circle. Spoon an equal amount of the broccoli mixture into 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.

Place pockets on prepared baking sheets. Bake until golden, about 25 minutes. Serve immediately.

We couldn’t find frozen bread dough, so we used pizza crust dough instead and adjusted the bake time to the time listed on the package. We also used cheddar cheese because we were out of Parmesan.

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