For these delicious broccoli salmon pockets, first clean and rinse the broccoli. Cut the stalks into small pieces and the roses. Cook everything in 50 ml of water and a little salt in a saucepan with the lid closed for 3 minutes. Drain with a sieve.
Peel the shallot and chop finely. Mix with cream cheese, juice of one lemon and spices. Cut salmon into small cubes, mix with broccoli and season.
Preheat the oven to 210 °C.
Roll out the finished pizza dough into a rectangle and cut into 19 equal squares. Spread the filling evenly on top and fold into pockets.
Place the pockets on a baking sheet lined with parchment paper and brush with egg yolk.
Bake the broccoli-salmon pockets in the heated oven for about 20 to 25 minutes.
The broccoli and salmon pockets make a great party snack.