Lean Cuisine Pockets

• 1 cup whole wheat flour
• 12 cup wheat bran
• 2 cups bread flour
• 1 tablespoon yeast
• 1 tablespoon sugar
• 1 cup water
• 12 teaspoon salt
• 2 tablespoons skim milk
• 10 ounces cream of broccoli soup
• 12 cup green pepper, chopped
• 14 cup onion, chopped
• 12 cup carrot, chopped
• 12 cup frozen chopped spinach
• 14 cup mushroom, chopped
• 1 teaspoon garlic
• 12 teaspoon pepper

1. For crust:.
2. Combine the flours, yeast, sugar and salt.
3. Heat the water to about 110*F.
4. Mix the water and milk into the flour and kneed for 5 minutes.
5. Let rise for 30 minutes.
6. Filling:.
7. Meanwhile, mix together the cream of broccoli with veggies and chicken(if wanted).
8. Preheat oven to 375*.
9. Divide dough into six pieces
10. Roll out dough so that it is large enough to hold 1/2c.
11. filling, but not so thin that it tears.
12. Put filling on dough and fold up edges.
13. Pierce pockets with a knife to allow steam to escape.
14. Bake for 20 minutes.
15. Let cool, then serve or put in bags to re-freeze.
16. Microwave for 1 1/2- 2 minutes.

whole wheat flour, bran, bread flour, yeast, sugar, water, salt, milk, cream of broccoli soup, green pepper, onion, carrot, spinach, mushroom, garlic, pepper

Taken from www.food.com/recipe/lean-cuisine-pockets-321389 (may not work)