2 c tiny broccoli florets
2 c grated Colby Jack cheese
2 c chicken breast, cooked and diced
olive oil for brushing
Blanch the broccoli in boiling water for 3 minutes, then place in a bowl of cold water to stop
further cooking. Remove and pat dry. Heat the oven to 450 °. Lightly grease a baking sheet. Divide
the bread dough into small pieces, one for each person. To make each pocket, roll one piece
into a ball, then flatten into a disk and roll it into a 6 inch circle. With your fingers, moisten the
edge of the circle with water. Place broccoli, chicken and cheese on the bottom half of the circle.
Pull the top half of the dough over the filling to create a half moon and pinch the edges together
carefully to seal. Bake for 20 to 25 minutes or until the pockets are golden brown. Remove them
from the oven and brush the pockets again with oil to soften the crust. Let cool a few minutes
before biting into them; they’ll be hot inside.
Makes 8 pockets