The other day, I made Broccoli and Cheese Pockets for dinner but, of course, I couldn't stick to the recipe as written. I don't remember where I got the original recipe, but 2 jars of roasted red peppers is a lot. At least it is for the size of jars they sell at my grocery store. I think I ended up using about 1/3 to 1/2 cup of diced peppers.
I also added shredded chicken, which worked really well, and, rather than using a frozen bread dough, I used a recipe for whole wheat bread. Although I liked the flavor and texture of the crust, I do think the whole wheat was a bit distracting from the flavors of the filling. Using whole wheat certainly makes for a more nutritious dish but I think I'll stick to white flour next time.
Oh, and I really should've made a sauce to serve with the pockets. I think next time I'll omit the cheese from the filling and make a Mornay sauce to serve alongside.