Broccoli Cheddar Hand Pockets
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2-4 servings
Ingredients
Dough
  • 1 cup whole wheat flour
  • 1 packet quick rise yeast (or 2¼ tsp)
  • 1½ tsp sugar
  • ¼ tsp salt
  • ⅔ cup hot water (120-130°F)
  • 2 TBS butter, melted
  • ½ cup all purpose flour, plus more for kneading
Filling
  • 2 ½ cups broccoli, steamed or frozen thawed
  • 1 cup cheddar cheese
  • ¼ tsp red pepper flakes
  • 1 tsp mustard
  • 1 tsp soymilk, or milk of choice
Instructions
  1. Preheat oven to 425°F.
  2. Mix together whole wheat flour through salt. Pour hot water and melted butter over top and stir until smooth.
  3. Mix in all purpose flour and transfer to a clean surface for kneading. Use just enough extra flour so that the dough doesn't stick to your hands or the counter. Knead for 2-3 minutes or until smooth. Set in a warm place for 20 minutes. (I set mine on top of the stove while the oven preheats).
  4. Cut dough into 4 portions. Work with a single portion at a time, press it out into a 8 inch wide oval.
  5. Top with a quarter of the broccoli (a large half cup), and ¼ cup cheddar. Sprinkle with red pepper flake and fold the pocket up like an envelope. Set seam side down on a parchment lined baking sheet. Repeat with remaining dough and filling.
  6. Mix together mustard and milk. Brush evenly over the top of the pockets.
  7. Bake in the preheated oven for 10-12 minutes, or until golden.
Notes
Serve with a side dish to make this recipe 4 servings.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/broccoli-cheddar-hand-pockets/