Cheesy Chicken Pockets (Print Version)
# Ingredients:
→ Base and Dough Items
01 -
1 cup marinara sauce, homemade or from the store, split into two parts
02 -
2/3 cup mozzarella, shredded
03 -
1 pound pizza dough (store-bought or handmade)
04 -
1/3 cup small pepperoni pieces
05 -
1 cup rotisserie chicken, shredded
06 -
1 1/2 cups of mixed toppings like cut peppers, olives, and spinach
→ Wash and Flavoring
07 -
1 tablespoon milk (whole)
08 -
1 big egg
09 -
1/2 teaspoon dried oregano or pizza flavor seasoning
10 -
1/4 cup Parmesan cheese, finely shredded
# Instructions:
01 -
Set your oven to 375°F to preheat. Cover a baking sheet with parchment paper.
02 -
Cut the pizza dough into 6 sections. Flatten each section into either rectangles, circles, or squares with a rolling pin, making each at least 6 inches wide.
03 -
In a medium-sized bowl, mix together the chicken, pepperoni, mixed toppings, mozzarella, and half a cup of marinara. Stir until it's evenly combined.
04 -
Evenly scoop the filling onto the center of each dough piece, keeping a 1/2-inch space clear around the edges.
05 -
Stir together the milk and egg to create the wash. Brush a little wash on the edges closest to the filling, then fold the dough over the filling. Press the edges firmly to seal. Place these on the baking sheet.
06 -
Spread the egg wash lightly on top of every pocket. Sprinkle with Parmesan and use a knife or scissors to snip a tiny cut on top for steam to escape.
07 -
Place the tray in the oven and bake for 20 minutes or until the tops look golden brown and the dough is cooked through.
08 -
Take the dough pockets out, sprinkle oregano or seasoning on top, and enjoy them with the leftover marinara for dipping.
# Notes:
01 -
Room temperature dough is simpler to roll out.
02 -
Make sure your rolled dough has even thickness so everything cooks at the same time.
03 -
Don’t overfill the dough, or sealing will be tough.
04 -
Keep any leftovers refrigerated or freeze them for later meals.