Nothing fancy about this edition of Meatless Monday, but these cheesy broccoli pockets are always a hit with my kids.
1 10-ounce package of frozen chopped broccoli (feel free to experiment with other veggies; mushrooms are delicious in this recipe, too)
2 teaspoons olive oil
1 garlic clove, minced
1 cup shredded mozzarella
1/3 cup grated Parmesan
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 8-ounce cans of crescent rolls (such as Pillsbury)
Preheat oven to 375°.
Cook broccoli; drain well.
In medium skillet, heat olive oil over low heat. Add garlic and saute about 2 minutes. Add broccoli, stirring until moisture has evaporated, about 3 minutes. Remove from heat.
In a medium bowl, combine broccoli mixture, mozzarella, Parmesan, oregano, salt and pepper. Mix well.
Unroll crescent dough. Use two crescents to form one rectangle per pocket. Press perforations together to seal. Add a spoonful of the mixture (I always eyeball it and add more to any pockets I skimped on) and fold dough over in half to create a pocket (you can make rectangular pockets or triangles with the dough).
Bake until golden brown, about 9 to 11 minutes.
Save any leftover mixture to toss in with scrambled eggs for breakfast the next morening.