Cheesy Broccoli Pockets

READY IN: 50mins
Recipe by Barb G.

These make a nice lunch or snack. If you have leftover fresh broccoli, chop enough to make 2 cups and use instead of frozen broccoli in this recipe.

Top Review by mianbao

These are good! I used the dough for Laudee's Recipe #50178, and divided the dough into 12 portions. I was afraid I couldn't get the pockets closed well enough. A little of the filling did leak, but not so much. I sauted 2 small red bell peppers with the garlic, instead of using jarred pimiento. Didn't change anything else. I'm looking forward to freezing some and having them for future lunches. I used 2 cups of cooked fresh broccoli, which I cooked first. I will want to make sure to salt to taste next time. Thank you very much for sharing this recipe with us.

Ingredients Nutrition


  1. Preheat oven to 375 drgrees.
  2. Grease 2 baking sheets.
  3. Cook broccoli according to package directions; drain well.
  4. In a medium skillet, heat oil over low heat.
  5. add garlic; saute for 2 minutes.
  6. Add broccoli; cook stirring until moisture has evaporated, about 3 minutes.
  7. Remove from heat; cool slightly.
  8. In a medium bowl, combine broccoli mixture, mozzarella, Parmesan, roasted peppers, oregano, salt ans pepper; mix well.
  9. On a lightly floured surface, divide dough into 8 pieces; roll out each piece to form a 6-inch circle.
  10. (for easy shaping, dust hands with flour before forming dough into rounds. Then, roll out each round with a rolling pin.) Spoon an equal amount of broccoli mixture in the center of each circle.
  11. Fold dough over filling to form a half circlr.
  12. Press edges with a fork to seal; prick a few holes in pocket.
  13. Place pockets on prepared baking sheets.
  14. Bake until golden, about 25 minutes.
  15. Serve Immediately.

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