Cheesy Broccoli Pockets

1 pkg (10 oz) frozen chopped broccoli
2 teaspoons olive oil
1 clove garlic, minced
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
2 jarred roasted red peppers, coarsely chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pkg (16 oz) frozen bread dough, thawed

Preheat oven to 375. Grease 2 baking sheets. Cook broccoli according to package directions, drain well.

In a medium skillet, heat oil over low heat. Add garlic, saute for 2 minutes. Add broccoli; cook, stirring until moisture has evaporated, about 3 minutes. Remove from heat; cool slightly.

In a medium bowl, combine broccoli mixture, mozzarella, Parmesan, roasted peppers, oregano, salt and pepper; 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. Serve immediately.