Ham and Broccoli Pizza Pockets
Makes 4 servings
  • 2 teaspoons olive oil
  • 1 cup chopped cooked ham
  • ¾ cup chopped broccoli florets
  • 2 tablespoons chopped green onion
  • 1 (2-ounce) jar diced pimientos, drained
  • 2 (8-ounce) cans refrigerated crescent dough sheets
  • 1 cup shredded sharp Cheddar cheese
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • Dried Italian seasoning
  • Easy Pizza Sauce (recipe follows)
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. In a medium skillet, heat oil over medium heat. Add ham, broccoli, and green onion; cook, stirring constantly, until broccoli turns bright green. Remove from heat; stir in pimientos.
  3. On a lightly floured surface, roll out half of dough, and cut into 4 equal portions. Spoon ham mixture onto center of each portion. Sprinkle with cheese.
  4. In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash onto edges of dough. On a lightly floured surface, roll out remaining dough, and cut into 4 equal portions. Place dough over filling, pressing edges with a fork to seal. Brush tops with egg wash, and sprinkle with Italian seasoning.
  5. Bake until golden brown, about 15 minutes. Immediately remove from pan. Serve warm with Easy Pizza Sauce.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/ham-and-broccoli-pizza-pockets-recipe/