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    You are in: Home / Recipes / Lean Cuisine Pockets Recipe
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    Lean Cuisine Pockets

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    djafishfria's Note:

    I wanted to try to make my own version of a hot pocket that was healthier and vegetarian (although you could easily add chicken). I'm going to freeze these and reheat for lunch during the school year. Change ingredients to suit your tastes. Cooking time includes 30 min for dough to rise.

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    Ingredients:

    Serves: 6

    Yield:

    pocket

    Units: US | Metric

    Dough

    Filling

    Directions:

    1. 1
      For crust:.
    2. 2
      Combine the flours, yeast, sugar and salt.
    3. 3
      Heat the water to about 110*F.
    4. 4
      Mix the water and milk into the flour and kneed for 5 minutes.
    5. 5
      Let rise for 30 minutes.
    6. 6
      Filling:.
    7. 7
      Meanwhile, mix together the cream of broccoli with veggies and chicken(if wanted).
    8. 8
      Preheat oven to 375*.
    9. 9
      Divide dough into six pieces
    10. 10
      Roll out dough so that it is large enough to hold 1/2c. filling, but not so thin that it tears.
    11. 11
      Put filling on dough and fold up edges.
    12. 12
      Pierce pockets with a knife to allow steam to escape.
    13. 13
      Bake for 20 minutes.
    14. 14
      Let cool, then serve or put in bags to re-freeze.
    15. 15
      Microwave for 1 1/2- 2 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Lean Cuisine Pockets

    Serving Size: 1 (209 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 260.8
     
    Calories from Fat 11
    34%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.1 mg
    0%
    Sodium 217.2 mg
    9%
    Total Carbohydrate 55.6 g
    18%
    Dietary Fiber 7.1 g
    28%
    Sugars 3.4 g
    13%
    Protein 9.6 g
    19%

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