Dinner Pockets
Posted
Fri, 08/19/05
The following was dinner tonight:
Cheesy Chicken & Broccoli Pockets
12 Rhodes dinner rolls, thawed
Combine two rolls together; roll into 6x8" rectangle for each pocket. In a bowl, mix together remaining ingredients (except egg and fresh rosemary); toss lightly. Divide chicken mixture equally (about 1/2 C) and place in center of each rectangle. Moisten edges of rectangle with water. Bring 6" sides together over filling and pinch to seal. Press side edges down and seal well. Spray a cookie sheet with nonstick cooking spray. Brush pockets with egg and garnish with fresh rosemary, if desired. Let rise for twenty minutes. Bake at 350-degrees F for twenty-five to thirty minutes or until golden brown. Recipe makes six pockets.
I omitted the ground sage and rosemary. Instead, I added paprika and garlic pepper along with the garlic powder. The pockets lacked a definite taste of salt, so you might want to add your own to taste when preparing the filling. I also found using water to seal the edges of the dough didn't work properly. Sealing the dough without moisture works better.
Wilbert brought the recipe home from work. I think he found it in a magazine. I can't be certain but I believe the dish originated from Rhodes Bread.
The pockets were tasty and fairly easy to make, although chopping and prepping took the most time. There was plenty of filling left over, which I froze even though my batch yielded eight portions.
The dish also gave me a chance to use my new yet simple black peppercorn grinder from McCormick. The container is sold right along with salt and black pepper in the grocery store, but has a built-in grinder.
Tags: Poultry;
Sandwiches
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