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–+ servings
a homemade hot pocket filled with cheesy chicken and broccoli cut in half on a white plate.

Cheesy Chicken & Broccoli Hot Pockets

This cheesy chicken and broccoli hot pocket recipe is a remake of the classic 90s food - but better!
5 from 1 vote
Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, lunch
Cuisine American
Servings 2 hot pockets

Equipment

Ingredients
  

  • 3 oz Cream Cheese room temp
  • 1 cup Cooked Broccoli finely chopped
  • 4 oz Cheddar Cheese shredded, divided
  • ½ cup Shredded Rotisserie Chicken
  • 1 tube Crescent Dough Sheet divided into 2 halves
  • 1 medium Egg White beaten
  • 2 tablespoon Parmesan cheese grated
  • ½ teaspoon Garlic Salt divided

Instructions
 

  • Preheat oven to 375F degrees.
  • In a medium sized bowl, mix together cream cheese, broccoli, cheddar, chicken and ¼ teaspoon garlic salt.
  • On a large baking sheet, add a piece of puff pastry, followed by half of the cheesy broccoli chicken mixture onto one side - making sure to leave ¼ in of the pastry around the edges to seal it shut. Fold the other side over and seal with a fork. Repeat for the other piece of crescent dough.
  • Center the hot pockets equal distance apart in the middle of the baking sheet.
  • Brush the egg white over the top of each one and sprinkle with remaining garlic salt and parmesan cheese.
  • Bake for 20 minutes or until the pastries are golden brown.
  • Remove from the oven and let rest for 5-10 minutes to cool.
Print Recipe
Keyword hand held food, hot pocket, lunch
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