Lunch

"Chicken" and Broccoli Hot Pockets is for Lunch.

"Chicken" and Broccoli Hot Pockets takes 90 minutes to prepare.

"Chicken" and Broccoli Hot Pockets takes 20 minutes to cook.

"Chicken" and Broccoli Hot Pockets makes 14 servings.

The ingredients for "Chicken" and Broccoli Hot Pockets are:

Dough:

3.5 Cups All Purpose Flour
1 Tbsp Active Dry Yeast
1 Cup Warm Water (May need to add more water by the Tablespoon to make the dough "stretchy" but not wet)
Season to liking (season based on whatever thing you are going to be putting in the pocket)

1.75 Cups Broccoli (Chopped) (Initially Prepared 2, but there was a lot left over)

1 Package Quorn Chik'n Cutlets (Only used 3 cutlets)

2 Cups Reduced fat shredded cheddar cheese

Here is how you make "Chicken" and Broccoli Hot Pockets:

1. Place Yeast in 1 Cup warm water to let activate (5 minutes)2. Mix Yeast/Water mixture with flour (and whatever spices you want) until the dough is stretchy, but not wet3. Let dough rise (About an hour)4. Divide the dough into relatively equal balls, and flatten. 5. Insert Filling, and fold into "Pocket" form6. Bake at 415 for 10-15 minutes (it should sound hollow when you tap on them). Eat or freeze to be microwaved later in the week. Serving Size: Makes 14 Hot PocketsNumber of Servings: 14Recipe submitted by SparkPeople user ABRIESAC.

The nutritional information for "Chicken" and Broccoli Hot Pockets is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 174.3

• Total Fat: 4.0 g
• Cholesterol: 12.5 mg
• Sodium: 219.2 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 1.8 g
• Protein: 10.1 g