Broccoli and Cheese Pockets

• 10 Ounces Frozen Broccoli
• 2 Teaspoons Olive Oil
• 1 Clove Garlic – Minced
• 1 Cup Mozzarella Cheese – Shredded
• 1/3 Cup Parmesan Cheese – Grated
• 2 Jars Roasted Red Peppers – Coarsely Chopped
• 1 Teaspoon Oregano
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 1 Package (16 Ounces) Frozen Bread Dough – Thawed

Directions

Preheat oven to 375°. Grease two baking sheets.

Cook broccoli and drain well. In a medium skillet, heat oil over low heat. Add garlic and saute for two minutes. Add broccoli and cook, stirring until moisture has evaporated. Remove from heat and cool slightly.

In a medium bowl, combine broccoli mixture, mozzarella, parmesan cheese, roasted peppers, oregano, salt and pepper. Mix well.

On a lightly floured surface, divide dough into eight pieces. Roll out each piece to form a six-inch circle. Spoon equal ammounts of filling onto each circle and fold dough over to form a semicircle. Press edge with a fork to seal and prick a few holes in each pocket.

Place pockets on the prepared baking sheets and bake until golden, about 25 minutes.

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