Cheesy Chicken and Broccoli Pockets
Homemade copycat hot pockets filled with ooey gooey melted cheese, chicken and broccoli. Easy and freezer-friendly!
Ingredients
- 10 ounces broccoli florets, about 2 cups
- 1 ½ cups leftover rotisserie chicken
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 8-ounce tubes crescent rolls
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
- In a large bowl, combine chicken, cheese, sour cream, mayonnaise and garlic powder; season with salt and pepper, to taste.
- Remove rolls from the can, separating them into 8 rectangles, 2 triangles each. Press each rectangle to form a 6×4-inch rectangle, firmly pressing perforations to seal.
- Top half of each rectangle with chicken mixture and broccoli. Fold dough from the top over the filling, pressing the edges to seal.
- Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.*
- Serve immediately.
Notes
*TO FREEZE: Cover each pocket tightly with plastic wrap. Freeze up to 1 month. To reheat, (1) microwave for 2-3 minutes, turning halfway, or (2) bake at 375 degrees F for 15-20 minutes, or until completely cooked through and warmed.