CHEESY CHICKEN AND BROCCOLI POCKETS

yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 20 MINUTES
total time: 40 MINUTES

Homemade copycat hot pockets filled with ooey gooey melted cheese, chicken and broccoli. Easy and freezer-friendly!

Article adapted from : https://thedirtygyro.com/cheesy-chicken-and-broccoli-pockets/

INGREDIENTS:

1 1/2 cups leftover rotisserie chicken
10 ounces broccoli florets, about 2 cups
1 cup shredded cheddar cheese
1/4 teaspoon garlic powder
2 tablespoons mayonnaise
2 (8-ounce) tubes crescent rolls
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

First, Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Then, Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
Place in a large bowl, combine chicken, cheese, sour cream, mayonnaise and garlic powder; season with salt and pepper, to taste.
You can remove rolls from the can, separating them into 8 rectangles, 2 triangles each. Press each rectangle to form a 6×4-inch rectangle, firmly pressing perforations to seal.
Top half of each rectangle with chicken mixture and broccoli. Fold dough from the top over the filling, pressing the edges to seal.
Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.*
Finally, Serve immediately.