Whole Grain Chicken Broccoli Cheddar Pockets
Prep time: 
Cook time: 
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Serves: 24
Whole Grain Chicken Broccoli Cheddar Pockets have been a favorite quick and easy dinner recipe of mine for years. Actually, I grew up with my mom using Rhodes rolls to make these for me.
  • 1 package (24 rolls) Rhodes Cracked Wheat Rolls
  • 1 pound chicken cooked and cubed
  • 1 small head of broccoli, washed and chopped
  • 2 cups of shredded cheddar cheese
  1. Thaw Rhodes Cracked Wheat Rolls - I just cover mine in plastic wrap sprayed with a little olive oil and leave them to thaw on the counter
  2. Chop your broccoli and chicken and shred some cheddar cheese.
  3. Next, flatten each thawed roll into a 5 inch circle and top each circle of dough with a heaping tablespoon full of each ingredient.
  4. Pull the dough around the ingredients until the sides meet and a pocket is formed. Pinch together the edges of the dough to seal in the ingredients. If your dough has been out long enough to feel dry, wet your finger and moisten the edges of the dough so that it sticks well.
  5. Place each pocket on a cookie sheet sprayed with olive oil or nonstick spray.
  6. Bake at 350 degrees F for 15-20 minutes, or until the tops and bottoms are golden brown.
Nutrition Information
Serving size: 1 Calories: 216 Fat: 7 Carbohydrates: 26 Sugar: 4 Fiber: 3.7 Protein: 14.9
Recipe by Feel Great in 8 Blog at http://blog.feelgreatin8.com/whole-grain-chicken-broccoli-cheddar-pockets/