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Gluten-Free-Bread-Pockets

 

What you need:

1¼ cups diced, cooked ham
¾ cup broccoli florets, chopped
¾ cup grated cheddar cheese
1 (7.5 oz) box cheese bread mix (or ordinary bread mix & add some grated cheese)
2 tbsp olive or vegetable oil
1 cup grated parmesan cheese
3 large eggs, divided use
Water

What you do:

Preheat oven to 190 C / 375 F / Gas mark 5

Line a baking sheet with grease proof paper or a silicon baking mat.

In a bowl, mix together the diced ham, broccoli, and cheddar cheese. Set aside.

In a mixing bowl, mix together the bread mix, oil, parmesan cheese, 2 eggs, and ¼ cup water. Mix well. Place the mixture onto a clean work surface and knead until the dough is smooth, about 1 minute.

Divide the dough into 2 equal portions. Place a piece of grease proof paper on the work surface, place one portion of dough on top, top with another piece of grease proof paper and roll into a rectangle about 12 by 8 inches. Cut the dough into six rectangles 4 by 2 ½ inches each. Place the rectangles on the prepared baking sheet.

Divide the ham, broccoli, and cheese mixture evenly among the six rectangles. Spread to within half an inch of the border. Brush water around the edges of the dough.

Roll and cut the remaining dough portion as with the first. Place a piece of cut dough on top of the ham, broccoli, and cheese mixture and press down at the edges to seal the dough.

Mix the remaining egg with 1 tbsp of water. Brush the top of the hot pockets with the egg wash, wait a minute then brush again.

Bake for 25 minutes or until the crust is golden brown.

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