Cheesy Broccoli Pockets

Cheesy Broccoli Pockets
by: Becky Abbot (Seth's sister)

1 (10 oz.) pkg. frozen, chopped broccoli
2 tsp. olive oil
1 clove garlic, minced
1 cup shredded mozzarella cheese 1 (16 oz.) pkg. frozen bread
1/3 cup grated Parmesan cheese dough, thawed
1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
*(Or sub. Italian seasoning for spices)
1 (16 oz.) pkg. frozen bread dough, thawed

--Preheat oven to 375°. Grease baking sheets. Cook broccoli according to package directions, and drain well. In a medium skillet, heat oil over low heat and add garlic, sauté for 2 minutes. Add broccoli. Cook, stirring until moisture has evaporated--about 3 minutes. Remove from heat. Cool slightly. Add in seasoning and cheese. Mix well. 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.