Broccoli and Cheese Sauce Baked in a Pocket
Indulge in the ultimate comfort food with these Broccoli and Cheese Sauce Pockets—where creamy, cheddar-infused broccoli meets buttery pie crust for a handheld treat that's as easy to make as it is satisfying. Perfect for a quick dinner, a grab-and-go lunch, or even a portable picnic snack, these golden-baked pockets feature a rich homemade cheese sauce blended with tender, blanched broccoli. Encased in flaky, store-bought pie crust and brushed with an egg wash for a perfectly crisp finish, this crowd-pleasing delight comes together in under an hour. Whether you’re sneaking in more veggies for the kids or craving a cheesy meal, these pockets deliver flavor and convenience in every bite.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 cup cheddar cheese
- 0.5 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 0.5 teaspoons garlic powder
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 package refrigerated pie crust dough
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Bring a small pot of water to a boil and blanch the broccoli florets for 2 minutes. Drain, rinse with cold water, and roughly chop into smaller pieces.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux.
Slowly pour in the milk while whisking to prevent lumps. Cook for 2-3 minutes until the mixture begins to thicken.
Add cheddar cheese, garlic powder, salt, and black pepper to the saucepan. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat and mix in the chopped broccoli.
Roll out the pie crust dough and cut it into 4 equal rectangles or circles, depending on your preference.
Spoon a generous amount of the broccoli and cheese mixture onto one side of each piece of dough, leaving a border around the edges.
Fold the empty side of the dough over the filling to form a pocket. Press the edges together and crimp with a fork to seal.
In a small bowl, beat the egg with water to create an egg wash. Brush the tops of the pockets with the egg wash for a golden finish.
Place the pockets on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.8 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 754 mg | 58% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
