Chicken Sausage and Broccoli Pockets

Chicken Sausage and Broccoli Pockets
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 425° F.  On a large rimmed baking sheet, toss the sausage, broccoli, bell pepper, and garlic with the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until the broccoli is tender, 25 to 30 minutes; let cool. Transfer to a medium bowl, add the provolone, and toss to combine.
  2. Divide the dough into 8 pieces. On a lightly floured surface, roll and stretch each piece into a 7-inch circle. Dividing evenly, spoon the broccoli mixture onto one side of each round (about ½ cup each), leaving a ½-inch border. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal.
  3. Place the pockets on a parchment-lined large baking sheet and cut several slits in each. Bake the pockets until golden brown, 20 to 25 minutes. Serve with the vegetables and ranch dressing.
  4. The unbaked pockets can be frozen for up to 3 months. First freeze them on the baking sheet until firm, then transfer to freezer bags. To cook, bake the pockets from frozen on parchment-lined baking sheets at 425° F until golden brown, 25 to 30 minutes.
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Nutritional Information

  • Per Serving
  • Calories 418
  • Fat 16g
  • Sat Fat 6g
  • Cholesterol 50mg
  • Sodium 994mg
  • Protein 23g
  • Carbohydrate 47g
  • Sugar 4g
  • Fiber 3g
  • Iron 4mg
  • Calcium 254mg
What does this mean? See Nutrition 101 .

Quick Tip

Freezer interior with frozen dinners, ziploc items, ice tray
If freezing the pockets to cook at a later date, write the oven temperature and cooking time on the outside of the bag in permanent marker for easy reference.

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