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Colette & Cassi's Country Kitchen!

Cheesy Broccoli Pockets

Preparation time: 20 minutes

Number of servings: makes 8 pockets

INGREDIENTS

1 package (10 oz) frozen chopped broccoli

2 jarred roasted red peppers, coarsely chopped

2 tsp. olive oil

1 TB. chopped fresh oregano or 1 tsp. dried oreg

1 clove garlic, minced

1/2 tsp. salt

1 cup shredded mozzarella cheese

1/4 tsp. black pepper

1/3 cup grated parmesan cheese

1 package (16 oz) frozen bread dough, thawed

**HELPFUL HINTS:

For easy shaping, dust hands with flour before forming dough into rounds. Then, roll out each round with a floured rolling pin.

INSTRUCTIONS

Preheat oven to 375*. Grease 2 baking sheets. Cook broccoli according to package directions; drain well.

In a medium skillet, heat oil over low heat. Add garlic; saute for 2 minutes. Add broccoli; cook, stirring until moisture has evaporated, about 3 minutes. Remove from heat; cool slightly.

In a medium bowl, combine broccoli mixture, mozzarella, Parmesan, roasted peppers, oregano, salt and pepper; mix well.

On a lightly floured surface, divide dough into 8 pieces; roll out each piece to form a 6-inch circle. Spoon an equal amount of broccoli mixture in the center of each circle. Fold dough over filling to form a half circle. Press edges with a fork to seal; prick a few holes in pocket tops.

Place pockets on prepared baking sheets. Bake until golden, about 25 minutes. Serve immediately.