February 15, 2015

Chicken, Broccoli and Cheese Hot Pockets

 Did you guys have a good Valentine's Day yesterday?  I ate SO much sugar.  My sweetie surprised me with Sweet Arleen's Cupcakes.  I have been dying to try her cupcakes ever since I saw her win Cupcake Wars THREE different times and they just opened up a bakery here in Utah.  They were really really good cupcakes.  The Red Velvet was my favorite and that cream cheese frosting was DIVINE.

I also made my Dad this chocolate cake for his birthday, so I had to sample the filling and frosting to make sure they tasted good.  Quality control, right?  

So, today, I need something savory. 

Did you grow up eating Hot Pockets?  I did.  My favorites were the Pepperoni Pizza and the Chicken, Broccoli and Cheddar.   Well, my homemade Chicken, Broccoli and Cheese Hot Pockets are WAY BETTER than store-bought and they are so simple to make.  I use frozen roll dough that has been thawed for the crust (my favorite calzone shortcut trick).  The outside gets nice and brown and crisp and the filling is hearty and creamy.   

 Check out this post, if you want to see an example of how to roll out and fill the pockets.  
Chicken, Broccoli and Cheese Hot Pockets
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

8 Rhodes dinner rolls, thawed 
  (two rolls per hot pocket)
2 large chicken breasts, cooked and shredded
4 oz. cream cheese, softened
1/2 - 1 red bell pepper, finely chopped
1 c. frozen broccoli florets, thawed and chopped
3/4 tsp. onion powder
salt and pepper
1/2 - 3/4 c. shredded Cheddar cheese
1 beaten egg
1 1/2 Tbl. grated Parmesan cheese
1/2 tsp. Johnny's Garlic Seasoning (or garlic powder)

Preheat oven to 400 degrees.  In a medium bowl, combine the shredded chicken, cream cheese, chopped bell pepper, chopped broccoli, onion powder, salt, pepper and Cheddar cheese.  Stir until well combined; set aside.  Combine two thawed rolls and roll out on a lightly floured surface.  Add 1/4 of the filling to one side of the dough circle, trying to leave a small border around the outside and fold over the other half of the dough.  Use a fork and crimp the edges to seal.  Cut a few slits on the top.  

Repeat with remaining rolls and filling and place each pocket onto a lightly greased baking sheet.  Brush tops with the beaten egg and sprinkle with Parmesan cheese and Johnny's Garlic Seasoning.  Bake for 15 minutes or until browned.  Makes 4 hot pockets.   

Jenn's Notes:  I seasoned my chicken breasts with lemon pepper, Italian seasoning and Johnny's Garlic Seasoning before baking.  It will seem like a lot of filling per pocket, but it ends up being just the right amount once they are baked. 


  1. Oooh those cupcakes do sound delicious, and I love these pockets! I used to eat Hot pockets but they're so bad for me...these look like a way better version.

  2. The perfect dinner Jenn! These looks SO yummy! Pinned!

  3. The chicken, broccoli, and cheese were my favorite too. I ate countless boxes as a teen. Probably not healthy, LOL. I'm definitely trying this recipe, these look so yummy!