When I was in college, living on my own, I used to eat hot pockets regularly. I was on a very strict budget so I pretty much just ate what was cheap and hot pockets were not only cheap, but I regularly found coupons for them in the newspaper. I was never a fan of the meat filled ones- I usually stuck with pizza and broccoli cheddar flavors.
And ya know what? It never occurred to me to make my own. Of course I didn’t cook much at college, but even later in life when I stopped eating them, I just never thought of it. While searching vegetarian recipes on Foodnetwork.com I ran into a recipe for homemade broccoli cheddar pockets. And the recipe is SO easy. Using a convenient tube of bread dough, all you have to do is fill dough squares with blanched broccoli, shredded cheddar, sour cream and chives. A very simple list of 5 ingredients!
Since I am only feeding myself nowadays, and these are the kind of thing that are truly meant to be served hot, I froze them and then baked them off as needed. I just love it when you can freeze meals and reheat them to serve fresh. It makes life so much easier.
So how did these taste? I thought they were yummy! The flavor was very straight forward. Nothing extra special- but can you really go wrong with broccoli and cheddar cheese? It makes me want to make a gratin. I should do that sometime soon here. But until then, these fun broccoli cheddar pockets will have to tide me over!
- Kosher salt
- 1½ cups chopped broccoli florets
- 1¾ 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
- 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. 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.
- 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. Step-by-step directions.
- 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. Bake until golden brown, about 15 minutes.
adapted from Food Network