Lean Cuisine Pockets
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Yields:
-
1 pocket
- Serves:
- 6
ingredients
-
Dough
- 236.59 ml whole wheat flour
- 118.29 ml wheat bran
- 473.18 ml bread flour
- 14.79 ml yeast
- 14.79 ml sugar
- 236.59 ml water
- 2.46 ml salt
- 29.58 ml skim milk
-
Filling
- 283.49 g cream of broccoli soup
- 118.29 ml green pepper, chopped
- 59.14 ml onion, chopped
- 118.29 ml carrot, chopped
- 118.29 ml frozen chopped spinach
- 59.14 ml mushroom, chopped
- 4.92 ml garlic
- 2.46 ml pepper
directions
-
For crust:
- Combine the flours, yeast, sugar and salt.
- Heat the water to about 110*F.
- Mix the water and milk into the flour and kneed for 5 minutes.
- Let rise for 30 minutes.
-
Filling:
- Meanwhile, mix together the cream of broccoli with veggies and chicken(if wanted).
- Preheat oven to 375*.
- Divide dough into six pieces
- Roll out dough so that it is large enough to hold 1/2c. filling, but not so thin that it tears.
- Put filling on dough and fold up edges.
- Pierce pockets with a knife to allow steam to escape.
- Bake for 20 minutes.
- Let cool, then serve or put in bags to re-freeze.
- Microwave for 1 1/2- 2 minutes.
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