Broccoli Cheddar Pockets

February 12, 2013


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!


Broccoli Cheddar Pockets
Serves: 4
  • 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
  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. 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.
  2. 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.
  3. 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


{ 2 comments… read them below or add one }

Jess @ Flying on Jess Fuel February 12, 2013 at 3:43 pm

This is such a great idea! I love hot pockets– so tasty and especially EASY! But I hate that they’re full of preservatives and weird stuff… taking the time on the weekend to make your own would definitely be worth it!


Jeanne August 29, 2016 at 6:42 pm

sounds good. I do have a question, when freezing them do you freeze cooked or uncooked.


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