Stuffed Pockets

Stuffed Pockets
Servings: 4 Prep 15 mins Bake 400°F 15 mins


  • 1 pound fresh bread dough OR: frozen dough, thawed
  • 1/2 cup frozen chopped broccoli, thawed
  • 1/2 cup part-skim ricotta
  • 1/2 cup part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon hot-pepper sauce
  • 1/2 cup diced Canadian bacon (scant 2 ounces)

Make It

1. 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. Squeeze out excess liquid from broccoli. Place in bowl, along with ricotta, mozzarella, Parmesan, pepper sauce and Canadian bacon; stir to combine.

3. 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. Bake in 400 degree F oven for 15 minutes or until golden brown. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 435, Fat, total (g): 12, chol. (mg): 27, sat. fat (g): 5, carb. (g): 59, pro. (g): 22, sodium (mg): 905, Percent Daily Values are based on a 2,000 calorie diet.