Ham, Broccoli and Cheese Hot Pockets

Servings: 4

Calories: 295kcal

Plan ahead, the dough needs time to sit out so the gluten can develop. Start the dough in the morning and it'll be ready for dinner.
Whisk together the flour and salt.
Fill ½ cup with lukewarm water (water should feel neither hot nor cold to the touch). Stir in ⅛ teaspoon active dry yeast and let it sit for 5 minutes until dissolved.
Stir the water and yeast mixture into the flour mixture. You'll probably need to add a few more tablespoons of water. You want a dough that's about the same consistency as your earlobe.
Cover the bowl of dough with plastic wrap and set aside at room temperature until dinnertime.

Preheat the oven to 400 °F
Line a baking sheet with tinfoil and give it a good spray with nonstick spray.
Beat 1 egg with 2 tablespoons of water and set aside.
Boil a small saucepan of water. Add the broccoli florets to the boiling water and blanch the broccoli for 2 minutes.
Drain the broccoli florets and transfer them to a cutting board. Finely chop the broccoli.
In a bowl, stir the broccoli and mustard together.
Divide the bread dough into 4 equal pieces. Using your fingers or a rolling pin, roll each piece of dough into a circle and place it on the prepared baking sheet.
Spread the broccoli/mustard mixture in the center of each dough circle.
Lay 1 ounce of reduced-fat cheddar and 1 ounce of deli ham in the center of each dough circle.
Fold up each end of the dough circle, and then fold it over lengthwise as if rolling a burrito. If necessary, use some of the beaten egg mixture as "glue" to hold the dough together.
Flip the dough packet over, seam-side down and use a sharp knife to cut 3 slits in the top of each packet. Brush with the egg-and-water mixture.
Bake in the oven at 400 °F for about for about 15 to 20 minutes. The hot pockets are done when they're golden-brown on the outside.