Chicken, Broccoli and Cheese Hot Pockets


From: Jenn@eatcakefordinner

8 Rhodes dinner rolls, thawed 

  (two rolls per hot pocket)

2 large chicken breasts, cooked and shredded

4 oz. cream cheese, softened

1/2 - 1 red bell pepper, finely chopped

1 c. frozen broccoli florets, thawed and chopped

3/4 tsp. onion powder

salt and pepper

1/2 - 3/4 c. shredded Cheddar cheese

1 beaten egg

1 1/2 Tbl. grated Parmesan cheese

1/2 tsp. Johnny's Garlic Seasoning (or garlic powder)


Preheat oven to 400 degrees.  In a medium bowl, combine the shredded chicken, cream cheese, chopped bell pepper, chopped broccoli, onion powder, salt, pepper and Cheddar cheese.  Stir until well combined; set aside.  Combine two thawed rolls and roll out on a lightly floured surface.  Add 1/4 of the filling to one side of the dough circle, trying to leave a small border around the outside and fold over the other half of the dough.  Use a fork and crimp the edges to seal.  Cut a few slits on the top.  

Repeat with remaining rolls and filling and place each pocket onto a lightly greased baking sheet.  Brush tops with the beaten egg and sprinkle with Parmesan cheese and Johnny's Garlic Seasoning.  Bake for 15 minutes or until browned.  Makes 4 hot pockets.   

Jenn's Notes:  I seasoned my chicken breasts with lemon pepper, Italian seasoning and Johnny's Garlic Seasoning before baking.  It will seem like a lot of filling per pocket, but it ends up being just the right amount once they are baked.