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These hand-held chicken pizza pockets turn ordinary pizza nights into something special that everyone at home will love. Each golden pocket is stuffed with juicy rotisserie chicken, mini pepperoni, and whatever pizza add-ins you fancy, all wrapped in a crunchy dough pocket that's great for dunking.
I came up with these pockets during a crazy-busy sports season when we needed quick meals. My teens could grab them right after they came out of the oven or warm them up after practice, and soon we weren't calling for pizza delivery anymore.
Ingredients
- 1 pound homemade or store-bought pizza dough: This is what holds everything together. Let it warm up to room temp so it's easier to stretch out.
- 1 cup shredded rotisserie chicken: Adds meaty goodness and flavor. The dark meat parts stay juicier inside.
- 1/3 cup mini pepperoni: These little guys spread better through the filling than the big ones.
- 1 1/2 cups assorted pizza toppings: Throw in what you like best. Sweet bell peppers or hidden spinach work great.
- 2/3 cup shredded mozzarella cheese: Gives that gooey, stretchy texture. Grate it yourself for better melting.
- 1 cup marinara sauce divided: Put half inside, save half for dipping. Thicker sauce works better to keep things from getting soggy.
- 1 large egg: Brushed on top, this makes the crust turn shiny and golden.
- 1 Tablespoon whole milk: Mixed with the egg to make it easier to brush on.
- 1/4 cup shredded Parmesan cheese: Sprinkled on top for a salty, nutty crunch.
- 1/2 teaspoon pizza seasoning or dried oregano: This last touch gives that smell you get walking into a pizza shop.
Step-by-Step Instructions
- Get Everything Ready:
- Heat your oven to 375°F and put parchment paper on a baking sheet. This temp makes the outside crispy while cooking the inside just right.
- Work With The Dough:
- Cut the dough into 6 equal chunks and roll each one about 6 inches across. Squares are easiest for folding, but round shapes work too. Try to get them about 1/4 inch thick.
- Mix Your Filling:
- In a bowl, stir together the chicken, pepperoni, toppings, mozzarella, and 1/2 cup of marinara. Mix it all up good so everything's evenly spread out. The cheese helps everything stick together.
- Load Up The Dough:
- Put filling on each piece of dough, a bit off to one side and leave some space around the edges. About 3-4 tablespoons for each pocket works best.
- Close Them Up:
- Mix the egg and milk, then brush it on two edges of the dough. Fold the empty side over to make a half-moon or rectangle, and press down hard to close it. Don't leave any gaps where stuff might leak out.
- Dress Them Up:
- Brush tops with the leftover egg mix and throw on the Parmesan cheese. Poke a little hole in each pocket. This lets steam out so they don't burst while baking.
- Bake Until Golden:
- Cook for about 20 minutes until they're golden brown on top and fully cooked. The bottoms should be crispy and light brown too.
- Get Ready To Eat:
- Take them out, sprinkle with the pizza seasoning, and put out the rest of the marinara for dipping. Let them cool a couple minutes before eating so the filling can set.
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Those mini pepperonis are my secret trick in this dish. I found them by chance when I ran out of the regular kind one night. They're small enough to spread flavor in every bite without making greasy spots like the bigger slices sometimes do.
Make-Ahead Options
These pockets are awesome for planning meals ahead. Put them together all the way, including the egg wash, then freeze them uncooked on a baking sheet. Once they're solid, toss them in a ziplock bag. When you want to eat them, just bake them frozen, adding about 7-10 extra minutes to the cooking time. They'll taste almost the same as fresh ones.
Clever Substitutions
This recipe works great with whatever you've got in your fridge. Turkey, ham or cooked sausage can work instead of chicken. If you don't eat meat, plant-based options mix in well too. For folks who can't have dairy, vegan cheeses actually melt pretty good inside these pockets. In a rush? You can even swap in crescent roll dough, though it'll make them flakier.
Serving Suggestions
Make it a full meal by adding a simple arugula salad with lemon juice and olive oil. The tangy freshness balances out the rich pockets perfectly. For family dinners, set up different dips like ranch, garlic mayo, or pesto along with the marinara. When we have game days, I make smaller ones using 8 pieces of dough instead of 6 for easy snacking.
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Frequently Asked Questions
- → Can I prepare these ahead of time?
You sure can! Assemble the pockets and refrigerate them for up to two days before baking. You can also freeze unbaked pockets on a tray, then move them into a freezer-safe bag. Keep frozen for up to three months. If baking straight from frozen, add 5-7 extra minutes to the cook time.
- → What other fillings could I try?
You can mix it up easily! Swap chicken for cooked Italian sausage or add cheddar or provolone for a different cheese flavor. Make it vegetarian by loading up with veggies, or get creative with breakfast fillings like eggs and bacon. You could even make a dessert version with fruits and a sweet glaze!
- → Why is the dough so hard to handle?
Dough works best when it's not too cold. Let it sit out to reach room temperature for easier rolling and shaping. If it's too stretchy and keeps bouncing back, give it a break for 5-10 minutes to relax the gluten. A lightly floured surface also keeps it from sticking.
- → How do I know they’re baked through?
Look for golden tops and firm, dry dough. The small vent cut on top will let you confirm the filling is bubbling. If you're still not sure, check with a food thermometer—the center should be at least 165°F when fully baked.
- → What’s the best way to reheat leftovers?
For a crunchy crust, reheat the pockets in a 350°F oven for about 10-15 minutes. While microwaving is faster (about 1-2 minutes), it can make the dough a little soft. If reheating from frozen, bake for 15-20 minutes at 350°F until they're hot all the way through.
- → Can I try different doughs for this?
Of course! While pizza dough works great, you could use crescent roll or puff pastry for a lighter, flakier texture, or even homemade bread dough for a hearty result. Look at the bake directions on your dough choice and adjust cooking times as needed.