Do you ever find yourself short on a few meal ideas at the end of the week? Sometimes the meals I plan don’t go as far as I think they will and I’m left scrambling to pull a meal out of my pantry ingredients so that I won’t have to make an extra stop at the grocery store (read: have more impulse buys on food that I don’t need!). Broccoli cheddar hand pockets were designed on just such an occasion.
I always have the ingredients on hand to whip up a dough. This dough recipe is so simple, don’t be intimidated by the use of yeast. The homemade dough makes these pockets so much more special than something store bought. They taste fresh, and can be stuffed with just about anything. Roasted Root Vegetable Pockets with Goat Cheese is another variation I’ve made on these pockets. Delicious!
Broccoli Cheddar is a classic combination that requires only a few ingredients, broccoli and cheddar! I added red pepper flakes to give it a kick, minced garlic would also be a delicious addition. If you find yourself making these in a pinch, try whatever you have on hand. Swiss would be another cheese to try, and I’m sure cauliflower would work in place of broccoli. Enjoy!
- 1 cup whole wheat flour
- 1 packet quick rise yeast (or 2¼ tsp)
- 1½ tsp sugar
- ¼ tsp salt
- ⅔ cup hot water (120-130°F)
- 2 TBS butter, melted
- ½ cup all purpose flour, plus more for kneading
- 2 ½ cups broccoli, steamed or frozen thawed
- 1 cup cheddar cheese
- ¼ tsp red pepper flakes
- 1 tsp mustard
- 1 tsp soymilk, or milk of choice
- Preheat oven to 425°F.
- Mix together whole wheat flour through salt. Pour hot water and melted butter over top and stir until smooth.
- Mix in all purpose flour and transfer to a clean surface for kneading. Use just enough extra flour so that the dough doesn't stick to your hands or the counter. Knead for 2-3 minutes or until smooth. Set in a warm place for 20 minutes. (I set mine on top of the stove while the oven preheats).
- Cut dough into 4 portions. Work with a single portion at a time, press it out into a 8 inch wide oval.
- Top with a quarter of the broccoli (a large half cup), and ¼ cup cheddar. Sprinkle with red pepper flake and fold the pocket up like an envelope. Set seam side down on a parchment lined baking sheet. Repeat with remaining dough and filling.
- Mix together mustard and milk. Brush evenly over the top of the pockets.
- Bake in the preheated oven for 10-12 minutes, or until golden.
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