January 23rd, 2014
If you’re looking for a recipe for a quick snack, then you’re in the right place. These cheesy ham and broccoli pockets only require four ingredients and are very easy to make. The pockets cook in less than 20 minutes and are great for an on-the-go snack or breakfast.
Of the ingredients used below, the cheese and ham for each pocket amounted to about 53 calories, 3.5 grams of fat, and 173 mg of sodium. What you use for the dough will definitely affect the overall caloric, fat, and sodium levels of each pocket. If those are not an issue for you, then you can use the refrigerated Grands! biscuits that is used below. If not, then your best bet is just to make your own dough from scratch, or find a healthier brand of dough/biscuits. Using the Grands biscuits shortened the time to make the pockets, since the pre-portioned biscuit dough only needed to be flattened.
The following recipe makes 8 pockets. However, if you wish to use the full slice of ham steak, you can either (a) double the recipe altogether, (b) double the ham portion while reducing either the cheese or broccoli or both, or (c) double the ham and just fold the pockets more carefully to avoid breakage. The options basically depend on how you wish to enjoy your pockets, and on what nutritional factors you are keeping track of.
Cheesy Ham & Broccoli Pockets (recipe page found here)
• 1/2 package of Thin ?n Trim 6 oz. Ham Steak, cubed
• 4 oz. of cheddar cheese, cubed (I used extra sharp white cheddar made with 2% milk)
• 1 cup of fresh broccoli florets (if frozen, please thaw)
• 1 package of 8 biscuits (I chose Grands! Flakey Layers. You can make your own dough, or buy a different variety of dough)
1. Preheat the oven to 350 degrees F.
2. Divide each of the ham, cheese, and broccoli florets into 8 even portions.
3. Take one biscuit and flatten it out with a rolling pin.
4. Add one portion of the broccoli florets to the top half of the flattened biscuit dough.
5. Add one portion of each the ham and cheese on top of the broccoli.
6. Taking the lower half of the flattened biscuit dough, fold it over to the top edge to form a half-circle.
7. Press down on the top edge to seal the pocket. You can use a fork along the edge to further seal the edge as well.
8. Repeat Steps 3 – 7 for the remaining 7 biscuits & portions.
9. Bake the biscuits on a baking pan lined with parchment or wax paper for 13-17 minutes until golden brown.
10. Serve hot and enjoy!