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.