Cheesy Broccoli
Pockets
1 Package (10 oz.) frozen
chopped broccoli
2t Olive oil
1 Clove
garlic, minced
1C Shredded fresh mozzarella cheese
1/3C Grated fresh Parmesan cheese
2 Jarred roasted red
peppers, coarsely chopped
1T chopped fresh oregano
OR 1t dried oregano
˝ t Salt
1/4t Black pepper
1 Package frozen pizza
dough, thawed (best for handling at room temperature)
1 Jar of your favorite
spaghetti sauce (optional)
Preheat oven to 375. Cook broccoli according to package
directions; drain well.
In a medium skillet, heat
oil over low heat. Add garlic; sauté for
2 minutes. Add broccoli; cook, stirring
until moisture has evaporated, about 3 minutes.
Remove from heat; cool slightly.
In a medium bowl, combine
broccoli mixture, mozzarella, Parmesan, roasted peppers, oregano, salt and
pepper; mix well.
On a lightly floured
surface, divide dough into pieces (2 for very large servings, 3 or 4 for
smaller ones); roll out each piece to form a circle and work the dough over
your fists to make it slightly thinner.
Spoon an equal amount of broccoli mixture in the center of each
circle. Fold dough over filling to form
a half circle. Press edges with a fork
to seal (any unsealed dough will allow hot, bubbly cheese to leak out and make
a mess); prick o few holes in pocket tops.
Place pockets on baking
sheet (or pizza stone). Bake until
golden, about 25 minutes. Serve
immediately. A dish of warm sauce on the
side to dip into is a nice accompaniment.