Chicken Broccoli Cheddar Pocket
½ batch, or approx. 4 cups bread dough
2 large chicken breasts
2 cups steamed broccoli
1 2 oz cream cheese
¼ ½ cup alfredo sauce
1 2 cups cheddar cheese
1.Season and bake chicken breasts in a 350 degree oven until no longer pink in center. Dice chicken and set aside.
2. Roll out a handful of bread dough into a ¼ inch thick rectangle. Spread 12 tsp of softened cream cheese over dough. Add 12 Tbsp of alfredo sauce over the cream cheese. Top with ½ cup diced chicken, ¼ cup steamed chopped broccoli, and ¼ ⅓ cup cheddar cheese.
3. Fold up ends of dough over the filling mixture. Fold other ends up and over and seal seams shut using a bit of water if necessary.
4. Place seam side down on a prepped baking sheet, cut a small steam vent in the top, and let rise for about 30 minutes in a warm, draft free place.
5. Bake at 400 degrees until golden brown, about 20-25 minutes. Brush with oil mixture again after baking if desired.