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Chicken & Broccoli Pockets

Chicken and Broccoli Pockets

Take a bit of extra time in the kitchen to make this savory treat for the whole family.

Gluten Free:
No
Serving Size:
6
Total Time:
More than 1 hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake
Meal Occasion:
Lunch , Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (2 votes cast)

Ingredients

This recipe is recommended for 6 servings
  • 12 pieces frozen whole wheat dinner roll dough, thawed
  • 1 (10-ounce) can Valley Fresh® White Chicken 3 oz., drained and cut into bite-size pieces
  • 2 cups frozen broccoli, chopped, thawed and drained
  • 1 cup shredded reduced-fat sharp Cheddar cheese
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sliced green onions
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon reduced-fat sour cream
  • 1 egg white, mixed with 1 tablespoon water
  • Fresh rosemary

Directions

  1. Heat oven to 350ºF. Coat baking sheet with cooking spray.
  2. For each pocket, combine 2 pieces dough into 8x6-inch rectangle.
  3. In bowl, combine remaining ingredients except egg white and fresh rosemary; toss gently. Place about 1/2 cup chicken mixture in center of each dough rectangle.
  4. Moisten edges of each rectangle with water. Bring 6-inch sides together over filling; pinch to seal. Press side edges down; seal well. Place on baking sheet.
  5. Brush filled dough with egg white mixture; sprinkle with fresh rosemary, if desired. Let dough rise. Bake 25 to 30 minutes or until golden brown.