Lean Cuisine Pockets

SERVES 6 , 1 pocket

Ingredients:

Dough
1 cup whole wheat flour
1/2 cup wheat bran
2 cups bread flour
1 tablespoon yeast
1 tablespoon sugar
1 cup water
1/2 teaspoon salt
2 tablespoons skim milk
Filling
10 ounces cream of broccoli soup
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup frozen chopped spinach
1/4 cup mushroom, chopped
1 teaspoon garlic
1/2 teaspoon pepper

Procedures:

1. For crust:.

2. Combine the flours, yeast, sugar and salt.

3. Heat the water to about 110*F.

4. Mix the water and milk into the flour and kneed for 5 minutes.

5. Let rise for 30 minutes.

6. Filling:.

7. Meanwhile, mix together the cream of broccoli with veggies and chicken(if wanted).

8. Preheat oven to 375*.

9. Divide dough into six pieces

10. Roll out dough so that it is large enough to hold 1/2c. filling, but not so thin that it tears.

11. Put filling on dough and fold up edges.

12. Pierce pockets with a knife to allow steam to escape.

13. Bake for 20 minutes.

14. Let cool, then serve or put in bags to re-freeze.

15. Microwave for 1 1/2- 2 minutes.