I had planned to do Rachael Ray's Broccoli and Cheddar Strudel tonight, but decided to take the same idea and some of the same flavors and go my own way with it. And I ended up with a delicious and nutritious dinner.
Cheesy Chicken Broccoli Hotpockets
1/2 large sweet onion chopped
2 tbsp butter
2 tbsp olive oil
1 cooked chicken breast (I used some our leftovers from Monday)
2 cups broccoli chopped into small florets
2 rolls of Pillsbury crescent sheet dough (I used one and had leftover filling)
3/4 cup of shredded cheddar cheese
2 tbsp dijon mustard
In a large skillet, heat olive oil and butter until hot. Add chopped onion and seasonings. Sautee until onions are translucent. Add chicken and broccoli. Turn heat to medium-low, and allow the broccoli to soften slightly. When softened, remove from heat and allow to cool.
As that is going, mix together one egg, cheese, and mustard in a small bowl and set aside. Beat the second egg in another bowl and set aside. Prepare your dough by rolling thin to about 1/8". Use flour so it doesn't stick to the surface of your work area. Use a pizza cutter to cut your dough into strips about 4-5 inches wide. You'll get about 4 strips per sheet of dough.
When your broccoli and chicken mixture is cool, combine it with the egg/cheese/mustard mixture. Assemble hotpockets by spooning the filling onto the strip of dough. Then roll up the dough leaving the open side up. Stretch the sides so that they cover the ends, and use the extra beaten egg mixture to secure the ends to the bottom of the hotpocket. Do the same with the end of the dough and place on a baking sheet with the seam side down. Repeat for all the hotpockets.
Bake at 375 for 20 minutes or golden brown.