Ingredients

  • Kosher salt
  • 1 1/2 cups chopped broccoli florets
  • 1 3/4 cups grated sharp cheddar cheese (about 5 ounces)
  • 3 tablespoons sour cream
  • 2 tablespoons chopped fresh chives
  • Vegetable oil, for brushing
  • All-purpose flour, for dusting
  • 1 11 -ounce tube refrigerated French bread dough
  • 1 large egg

Broccoli-Cheddar Pockets

  1. Bring a saucepan of lightly salted water to a boil. Add the broccoli and cook 1 minute. Drain and rinse under cold water until cool; pat dry.
  2. Mix the broccoli, cheddar, sour cream and chives in a bowl until combined, then squeeze the mixture together with your hands to make it compact.
  3. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.
  4. Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash.
  5. Bake until golden brown, about 15 minutes.