- Kosher salt
- 1 1/2 c chopped broccoli florets
- 1 3/4 c grated sharp cheddar cheese
- 1 1/2 c cooked rotisserie chicken, chopped
- 3 tbsp sour cream
- 2 tbsp chopped fresh chives
- Vegetable oil, for brushing
- All-purpose flour, for dusting
- 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, chicken 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 cut into 5 equal portions Place an equal portion of the broccoli mixture in the center of each dough section and fold up to make the dinner pockets.
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.
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 cut into 5 equal portions Place an equal portion of the broccoli mixture in the center of each dough section and fold up to make the dinner pockets.
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.
