Stuffed Pockets

Makes 4
Prep 15 m
Bake 15 m



  1. 1 of 4 Heat oven to 400 degrees F. Coat baking sheet with cooking spray. Cut dough into 4 equal pieces. Roll or pat each piece on floured surface into 8 x 6-inch ovals. If dough is too hard to work, let rest 5 minutes.
  2. 2 of 4 Squeeze out excess liquid from broccoli. Place in bowl, along with ricotta, mozzarella, Parmesan, pepper sauce and Canadian bacon; stir to combine.
  3. 3 of 4 Spoon filling lengthwise down center of each piece of dough. Fold dough over to cover filling, pressing edges together to seal. Place on prepared baking sheets. Cut 2 slits in top of each to vent steam.
  4. 4 of 4 Bake in 400 degree F oven for 15 minutes or until golden brown. Makes 4 servings.
Nutrition Information for Stuffed Pockets
Servings Per Recipe: 4
Per Serving: 5 g sat. fat, 27 mg chol., 12 g Fat, total, 59 g carb., 22 g pro., 435 kcal cal., 905 mg sodium
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Printed from 07/22/2019