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Broccoli and Cheddar “Hot Pockets”

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school lunch

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DIY Broccoli and Cheddar “Hot Pockets”

Nothing beats a buttery pocket of dough filled with cheesy goodness. We add some broccoli for good measure and use puff pastry for ease to end up with this favorite make-ahead lunch (that doubles as a great handheld dinner or holdover snack for nights on the go between after-school activities and practices). Instead of making individual portions like the name-brand Hot Pockets, we make one big pocket and cut it into pieces: it works just as well and cuts way down on prep time.

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DIY Broccoli and Cheddar “Hot Pockets”

Broccoli and Cheddar “Hot Pockets”


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  • Author: Stacie and Meghan
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Nothing beats a buttery pocket of dough filled with cheesy goodness. We add some broccoli for good measure and use puff pastry for ease to end up with this favorite make-ahead lunch (that doubles as a great handheld dinner or holdover snack for nights on the go between after-school activities and practices). Instead of making individual portions like the name-brand Hot Pockets, we make one big pocket and cut it into pieces: it works just as well and cuts way down on prep time.


Ingredients

Scale

2 cups chopped, lightly steamed broccoli (we microwave steam it for about 2 minutes)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
1 large egg
1 (17.3 oz) package of puff pastry (2 sheets), thawed
2 cups shredded cheddar


Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Toss the steamed broccoli with the garlic powder, onion, powder, and salt and set aside. Whisk the egg with a splash of water and also set aside. 
  2. Very lightly flour a work surface and unfold the thawed pastry sheets on top. Using a rolling pin, roll the sheets to thin them out slightly, keeping them both roughly the same size. Then, split each sheet in half lengthwise. You should now have 4 long, evenly sized pieces of puff pastry. 
  3. Transfer one of the pieces of pastry onto the prepped baking sheet and top with ½ cup of cheese, leaving a ¼” border. Top the cheese with 1 cup broccoli, then sprinkle another ½ cup of cheese on top of the broccoli. Use your fingers to brush the ¼” border of pastry with egg wash and lay one of the three remaining pieces of pastry over the broccoli and cheese, lining it up evenly with the bottom piece of pastry. Fold the edges over and use a fork to crimp them. Using a sharp paring knife, cut 4 slits into the top piece of pastry, then use a pastry brush or your fingers to brush the top with some more egg wash.  Repeat this entire process with the remaining two pieces of pastry, cup of cheddar, and cup of broccoli. 
  4. Bake your “Hot Pockets” for about 20 minutes, until the pastry is puffed and a deep golden brown. Remove from the oven and allow to cool before cutting or packing up.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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