During the week, we sling food. It is a sad state of food affairs at my house Monday through Thursday. I can hear the beep of the microwave as I type (sigh).
I was pleased with myself, that these hot pockets could be made during the weekend, and then eaten for lunches, and as snacks after school in a grab n’ go style just before we jump in the car for soccer practice.
Recipe from Food Network
1-1/2 cups chopped broccoli florets
1-3/4 cups grated sharp cheddar cheese (about 5-ounces)
3 tablespoons sour cream
2 tablespoons chopped fresh chives
Vegetable oil, for brushing
All-purpose flour for dusting
1-11 ounce tube refrigerated French bread dough
1 large egg
1. bring a saucepan of lightly salted water to a boil. Add the broccoli and cook 1 minute. Drain and rinse under cold water until cool; pat dry. Mix the broccoli, cheddar, sour cream and chives in a bowl until combined, then squeeze the mixture together with your hands to make it compact.
2. Preheat the oven to 425 Degrees F. and brush a baking sheet lightly with vegetable oil.
3. On a floured surface, roll out the dough and cut the dough into 4 pieces. Roll out each piece into a 6×8-inch rectangle on a floured surface. Put one-quarter of the filling in the center of each dough rectangle, pressing it together. Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover, Fold in 2 long sides of the dough to form a packet. Pinch the edges to seal.
4. Place the pocket seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.