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Ham and Broccoli Pizza Pockets

by on December 27, 2011 · 6 comments

We don’t have any kids yet, well, unless you count a four-legged fluffy orange cat as one. But, that doesn’t mean we can’t throw together a kid-friendly snack here and there. We made these cute little pizza pockets for Pillsburyand fell in love with how easy and tasty they were. In fact, we like them so much that we’re thinking of bringing these to a party next week. There aren’t any kids invited, but we are certain everyone will be happy …I mean, we are all just kids at heart anyway.

Try our Easy Black Bean Pizza!


Need another easy recipe? How about our Easy Black Bean Pizza with a simple salad drizzled with ranch dressing on top? Or maybe these adorable daisy sandwiches would work for you?



How to make Ham and Broccoli Pizza Pockets

Buy a can of biscuit dough (try not to jump when you open it, Joanne does … every time), then use the tips of you fingers to press the biscuit into a flat circle.

Next, add some pizza (or pasta) sauce, ham, thawed frozen broccoli florets and cheese to the middle of the biscuit round.

Fold one side over the filling and crimp the edges with a fork.

Brush on a some egg wash so the tops become shiny and golden brown in the oven. To make the egg wash, just whisk an egg really well. Now, bake in the oven until puffed and golden brown.

Easy, right? Make sure you serve them with a side of extra sauce!


5.0 from 1 reviews
Ham and Broccoli Pizza Pockets
Prep time
Cook time
Total time
Make these cute little pockets for a kid-friendly snack or for an easy finger food at your next party. We usually serve these next to a bowl of extra pizza sauce, just in case someone wants to dip.
Created By:
Yield: 4
You Will Need
  • 1 (16.3 oz) can Pillsbury Grands Homestyle Buttermilk Reduced Fat Biscuits
  • 1 cup tomato pizza or pasta sauce
  • 3/4 cup frozen chopped broccoli, thawed
  • 3/4 cup diced ham
  • 1/2 cup shredded 2% cheddar cheese
  • 1 egg, beaten
  1. Heat oven to 425 degrees F.
  2. Combine 1/2 cup pizza sauce, ham, broccoli and cheese in a medium bowl.
  3. Flatten each biscuit into a 5-inch round circle and top half of each with 1 to 2 tablespoons of the ham and cheese filling. Fold empty side of biscuit over the filling and press to seal. Use a fork to crimp the edges. Pierce a small hole in the top of each pocket then lightly brush the tops of each pocket with egg and bake in oven for 10 minutes until golden brown. Serve with remaining 1/2 cup of pizza sauce.

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About the Author


I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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1 Jolene December 29, 2011 at 9:50 am

I love how versatile these are, you can really fill that will anything and make great little mobile meals. I forsee breakfast egg and cheese pockets and apple cinnamon for dessert!


2 Deborah February 15, 2012 at 10:49 pm

Hi!! These look great!! I was wondering if they can be frozen? I was hoping that I would be able make a bunch of them and then just pop them in the microwave for a quick snack!


3 Joanne February 17, 2012 at 12:01 pm

Hi Deborah, You could freeze these once cooked, my only concern is that they might become soggy in the microwave. They would still taste great, though! Let us know how they work out.


4 gino March 24, 2012 at 4:11 pm

These look amazing, and so easy! Can’t wait to try these out.


5 Tenley March 30, 2012 at 2:46 pm

Just made this with spinach instead of broccoli, mine weren’t pretty but they sure are tasty!


6 Alexander June 30, 2012 at 1:40 pm

They do look super delicious. I am going to try them with scrambled eggs, green peppers and pepperjack cheese. Thanks for the idea, its an awesome recipe!


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