Chicken Cheese Pockets (Printable Version)
Treat yourself to gooey chicken cheese pockets with tangy marinara on the side.
# What You'll Need:
→ Dough and Base Ingredients
01 -
1 pound fresh or packaged pizza dough
02 -
1 cup pulled rotisserie chicken meat
03 -
1/3 cup tiny pepperoni slices
04 -
1 1/2 cups mixed pizza add-ons (like sliced olives, bell peppers chunks, torn spinach)
05 -
2/3 cup grated mozzarella
06 -
1 cup red pasta sauce, split in half
→ Egg Wash and Seasoning
07 -
1 large egg
08 -
1 Tablespoon regular milk
09 -
1/4 cup grated Parmesan
10 -
1/2 teaspoon Italian herb mix or dried oregano
# Step-by-Step Guide:
01 -
Warm your oven to 375°F. Put parchment on a cookie sheet.
02 -
Cut dough into 6 even chunks. Grab your rolling pin and flatten each piece into any shape you want—circle, square, whatever—just make sure it's at least 6 inches across.
03 -
Grab a bowl and throw in your chicken, tiny pepperoni, veggie mix, mozzarella, and half the sauce. Stir everything together.
04 -
Drop equal amounts of filling onto each dough piece, right in the middle. Leave about half an inch of empty space around the edges.
05 -
Beat the egg and milk together. Brush this mix on two edges closest to your filling. Fold the empty side over and press down firmly to close it up. Put each pocket on your lined baking sheet.
06 -
Brush egg wash over the tops and sprinkle with Parmesan. Cut a little hole in each one so steam can escape while they cook.
07 -
Stick them in the oven for about 20 minutes or until they're nice and golden and the dough isn't raw anymore.
08 -
Take them out, sprinkle with your herb mix, and serve with the leftover sauce for dipping.
# Additional Notes:
01 -
Dough works better when it's not cold from the fridge.
02 -
Roll everything to the same thickness so it all cooks evenly.
03 -
Don't pack too much filling or your pockets won't stay closed.
04 -
You can keep extras in the fridge or freezer for quick meals later.