- January 1, 2018 at 6:04 pm #383316mosParticipant
Chicken, Cheddar, and Broccoli Hot Pockets
10 5×5 puff pastry squares
1 lb ground chicken, cooked
1 garlic clove, grated
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/4 tsp ground black pepper
2 cups broccoli florets, riced
1 cup shredded reduced-fat cheddar cheese
1 egg, beaten
Preheat oven to 350°. Line a large baking sheet with foil and set aside until ready to use.
In a large bowl, combine chicken, garlic, salt, red pepper flakes, pepper, broccoli, and cheese. Mix well—use hands!
Arrange puff pastry squares on the lined baking sheet.
Spoon half a cup of the mixture onto each of five puff pastry squares, pressing down into an even layer and leaving about a quarter-inch along the sides.
Top each square with one of the remaining squares.
Lightly stretch it out with hands if it doesn’t reach over the edges of the chicken mixture. Using a fork, press along the edges to crimp and seal the sides.
Brush each square with egg wash.
Bake until squares are cooked through, about 35 minutes. Makes 5 hot pockets
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