How do you sneak veggies into your kid’s lunch? Here is an idea!
Are your kids eating enough veggies? Adding veggies to their lunch with a yummy broccoli and cheese pocket is a great way to make sure they do!
Both my kids and I love biscuit pockets! They are easy to make, need only a few simple ingredients, are portable, and are non-messy and oh-so-delicious. My kids love these right out of the oven for a snack or at room temperature in their lunch boxes (much better than the greasy school cafeteria pizza). We also love making these on busy nights when everyone needs to eat at a different time, and we are headed out to sports practices and rehearsals. I have eaten these on the sidelines and in the car before (don’t tell my husband), and they are great for on-the-go or a “fast food.”
Healthy fast food? Easy? Simple? Are these words you aren’t really familiar with when it comes to lunch or dinner? MOMables can introduce you to all of these great concepts! Come check it out!
Another great thing about biscuit pockets is that they are GREAT for making ahead. Fall sports have started, and there isn’t always time to make these fresh. If you have time on the weekend, assemble the biscuits per the recipe and freeze on parchment paper. Once they are frozen, simply store in a zip-top bag in the freezer and bake when you need them. If you want to make these the night before, simply bake, pack, and refrigerate! Do you know how to freeze dough? Check this out!
Broccoli and Cheese Biscuit Pockets
- Yield: 4
Ingredients
- 1 recipe honey wheat biscuits
- 3-4 slices cheddar cheese
- Broccoli
Instructions
- Preheat the oven to 375F, and line a baking sheet with parchment paper.
- Prepare the honey wheat biscuit dough according to the directions, and cut the dough into 8 biscuits. Cut a slit on one side of each biscuit, creating a pocket.
- Place a folded slice of cheese and broccoli inside of the biscuit. Stretch and press down the dough over the stuffing and seal down with your fingers.
- Place the stuffed biscuit dough on the lined baking sheet. Repeat with the remaining biscuits. Bake for 15 minutes or until golden brown.
- Remove from the baking sheet and serve.
Notes
To freeze: You can freeze these assembled prior to cooking on a parchment-lined baking sheet. Once frozen, remove from the tray and transfer to a freezer zip-top bag.
For school lunches: I prepare these the night before, refrigerate on the tray, and bake in the morning. Alternatively, you can make these ahead of time and pack in the morning. My kids eat them at room temperature.
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