CHEESY BROCCOLI POCKETS (EMPANADITAS)

1 (10 ounce) package frozen chopped broccoli
2 teaspoons olive oil
1 clove garlic, minced
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
2 jarred roasted red peppers, coarsely chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (16 ounce) package frozen bread dough, thawed

Preheat oven to 375 degrees F. Grease 2 baking sheets.

Cook broccoli according to package directions; drain well and set aside.

In a medium skillet, heat oil over low heat. Add garlic; saute for 2 minutes.

Add broccoli; cook, stirring until moisture has evaporated, about 3 minutes. Remove from heat; cool slightly.

In a medium bowl, combine broccoli mixture, mozzarella, Parmesan, roasted peppers, oregano, salt and pepper; mix well and set aside.

On a lightly floured surface, divide dough into 8 pieces; roll out each piece to form a 6-inch circle. Spoon an equal amount of broccoli mixture in the center of each circle. Fold dough over filling to form a half circle. Press edges with a fork to seal; prick a few holes in pocket tops. Place pockets on prepared baking sheets.

Bake until golden, about 25 minutes. Serve immediately.

Makes 8 pockets