Chicken and Broccoli Pockets
Chicken and Broccoli Pockets
Servings
101/2 pocket servings
Servings
101/2 pocket servings
Ingredients
Instructions
Instructions
  1. Preheat oven to 375 degrees F. Place parchment paper over a baking sheet.
  2. In a large bowl stir together chicken, broccoli, sour cream, and ranch dip mix.
  3. Add in shredded mozzarella cheese and fold together.
  4. Unroll refrigerated pizza crust on a large wooden cutting board. Stretch out horizontally to the size of a 9 X 13 casserole dish.
  5. Slice crust vertically into 5 even sections. Measure ½ cup of filling and place on one side of each section.
  6. Distribute filling and fold over the empty layer of crust over the filling. Press edges with fingers or the edge of a fork.
  7. Transfer pockets to a prepared baking sheet and bake in the oven for 25-30 minutes until golden brown.
  8. Let pockets cool slightly before serving.
Freezing for Later?
  1. Individually wrap pockets after cooled with freezer paper or parchment paper. Place in a plastic freezer bag before freezing for up to 2-3 months.
Reheating Frozen Pockets
  1. Microwave: Remove pockets from the freezer and individually warm in the microwave wrapped for 2-3 minutes until heated through to 165 degrees F. Toast on a heated griddle for added crunch!
  2. Oven: Remove from freezer and unwrap. Place on a prepared baking sheet and place inside a pre-heated oven for 350 degrees F for 20-30 minutes until heated through to 165 degrees F.
Recipe Notes