Cheesy Broccoli Pockets
- 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
- Preheat oven to 375u0b0. 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.
broccoli, olive oil, clove garlic, mozzarella cheese, parmesan cheese, red peppers, fresh oregano, salt, black pepper, frozen bread
Taken from www.cookbooks.com/Recipe-Details.aspx?id=24055 (may not work)