Homemade Hot Pockets

Name: Homemade Hot Pockets
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts, cubed; 1 tablespoon olive oil; 2 teaspoons kosher salt; 1 teaspoon cracked pepper; 1 teaspoon garlic powder; 1 teaspoon poultry seasoning; 16 oz steamed broccoli florets, chopped (about 2 1/2 cups); 12 oz shredded sharp cheddar; 1/4 cup shredded parmesan; 2 (8 oz) cans of crescent roll pastry

jessicadpaxton @jessicaDP

Austin, Texas

Forget all those expensive prepackaged and preservative packed pastry snacks. This is way too easy not to make at home! Filling options are endless!

jessicadpaxton @jessicaDP

Austin, Texas

Forget all those expensive prepackaged and preservative packed pastry snacks. This is way too easy not to make at home! Filling options are endless!

Saved

Ingredients

2boneless skinless chicken breasts, cubed
1 tablespoonolive oil
2 teaspoonskosher salt
1 teaspooncracked pepper
1 teaspoongarlic powder
1 teaspoonpoultry seasoning
16 ozsteamed broccoli florets, chopped (about 2 1/2 cups)
12 ozshredded sharp cheddar
1/4 cupshredded parmesan
2 (8 oz)cans of crescent roll pastry

Saved

Steps

1

Cut chicken into 1-2" cubes, drizzle with olive oil. Season with salt pepper, garlic powder and poultry seasoning. Toss to coat and cook on med high in a skillet until cooked through, set aside.
2

Cut broccoli florets into bite size pieces and steam until tender. You can use frozen.. Just thaw and chop and drain well.
3

Preheat oven to 375. Mix together chicken, broccoli and cheeses
4

Unroll dough; cut into 4 (6x4-inch) rectangles. Place dough rectangles on ungreased cookie sheet. Top half of each short side of rectangle with about 1/2 cup broccoli chicken mixture.
5

Fold dough over filling, firmly pressing edges with fork to seal. With fork, prick top of each foldover to allow steam to escape.
6

Bake 13 to 15 minutes or until deep golden brown. Serve warm