Lean Cuisine Pockets

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 cup whole wheat flour
• 1/2 cup wheat bran
• 2 cups bread flour
• 1 tablespoon yeast
• 1 tablespoon sugar
• 1 cup water
• 1/2 teaspoon salt
• 2 tablespoons skim milk
• 10 ounces cream of broccoli soup
• 1/2 cup green pepper, chopped
• 1/4 cup onion, chopped
• 1/2 cup carrot, chopped
• 1/2 cup frozen chopped spinach
• 1/4 cup mushroom, chopped
• 1 teaspoon garlic
• 1/2 teaspoon pepper

Recipe

• 1 for crust:.
• 2 combine the flours, yeast, sugar and salt.
• 3 heat the water to about 110*f.
• 4 mix the water and milk into the flour and kneed for 5 minutes.
• 5 let rise for 30 minutes.
• 6 filling:.
• 7 meanwhile, mix together the cream of broccoli with veggies and chicken(if wanted).
• 8 preheat oven to 375*.
• 9 divide dough into six pieces
• 10 roll out dough so that it is large enough to hold 1/2c. filling, but not so thin that it tears.
• 11 put filling on dough and fold up edges.
• 12 pierce pockets with a knife to allow steam to escape.
• 13 bake for 20 minutes.
• 14 let cool, then serve or put in bags to re-freeze.
• 15 microwave for 1 1/2- 2 minutes.