Chicken & Broccoli Pockets
Course: DinnerCuisine: AmericanDifficulty: Easy
Servings
8
servingsPrep time
25
minutesCooking time
25
minutesThis impressive pocket is filled with chicken, crisp vegetables and cheese. They are very easy to assemble, quick to cook and even the kids will love them.
Ingredients
1 cup chopped broccoli florets
2 cups cooked chicken shredded or chopped
1/2 cup diced red pepper
4 oz shredded sharp cheddar cheese
1/2 cup mayonnaise
1 garlic clove, pressed
1/2 tsp salt
2 packages of refrigerated crescent dough
1 egg
1 Tbsp water
Directions
- Preheat the oven to 375 degrees. In a large bowl, add broccoli, chicken, bell pepper, cheese, mayonnaise, garlic and salt. Mix until well combined.
- Unroll 1 package of crescent rolls. Rip the package into 4 squares using two rolls, pinch the perforation together to make one piece. On a flour prepared surface, roll the dough into a square shape. Add about 1/2 cup – cup of the mixture to the center. Bring the two opposite corners together and pinch, then bring the opposite corners together and seal the seams by pinching with your fingers.
- Continue this process on the rest of the dough and place the pockets on a greased pan.
- Whisk together the egg and water. Brush the mixture on the pockets to help them brown nicely. Place the pans in the oven and bake about 20-28 minutes. Remove when nicely browned.
Notes
- The mixture can be made the day before and assembled the next day before baking. Any leftovers will keep nicely in an air tight container or zipper bag. They can be reheated in the microwave.
