Lean Cuisine Pockets
Ready In: 1 hr 5 mins
Serves: 6
Yields: 1 pocket
Ingredients
Dough
- 1 cup whole wheat flour
- 1⁄2 cup wheat bran
- 2 cups bread flour
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 cup water
- 1⁄2 teaspoon salt
- 2 tablespoons skim milk
Filling
- 10 ounces cream of broccoli soup
- 1⁄2 cup green pepper, chopped
- 1⁄4 cup onion, chopped
- 1⁄2 cup carrot, chopped
- 1⁄2 cup frozen chopped spinach
- 1⁄4 cup mushroom, chopped
- 1 teaspoon garlic
- 1⁄2 teaspoon 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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