Rating: 3 stars
93 Ratings
  • 5 star values: 15
  • 4 star values: 11
  • 3 star values: 45
  • 2 star values: 18
  • 1 star values: 4
  • 93 Ratings
Melissa Gaman, Family Issue 2012

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
30 mins
total:
1 hr 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

418 calories; fat 16g; saturated fat 6g; cholesterol 50mg; sodium 994mg; protein 23g; carbohydrates 47g; sugars 4g; fiber 3g; iron 4mg; calcium 254mg.
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