Cheesy Chicken Pizza Pockets

Cheesy Chicken Pizza Pockets is a main course that serves 6. One portion of this dish contains about 19g of protein, 13g of fat, and a total of 347 calories. For $1.41 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of egg, marinara sauce, rotisserie chicken, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a reasonably priced recipe for fans of Mediterranean food. This recipe from Just a Taste has 171 fans. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 45%, this dish is good. If you like this recipe, you might also like recipes such as Cheesy Chicken and Broccoli Pockets, Barbecue Pineapple Chicken Pizza Pockets, and Mini BBQ Chicken Pizza Pockets.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375F. Line a baking sheet with parchment paper.Roll the pizza dough into a 12x8-inch rectangle. Cut the rectangle in half lengthwise. Cut each smaller rectangle into three 4-inch squares for a total of six squares. In a medium bowl, combine the shredded chicken, mini pepperoni, spinach, cheese and 1/2 cup of the marinara sauce, stirring until combined. Divide the mixture between each of the six pizza dough squares placing it in the bottom corner of the dough and leaving a 1/4-inch border around the edges. Whisk together the egg and the milk then brush the two edges of the dough nearest the filling with the egg wash. Fold the unfilled side of the dough over the filling and very firmly pinch the two pieces of dough together. Place each pizza pocket on the prepared baking sheet then brush the tops with the egg wash and sprinkle them with the Parmesan cheese. Cut a small slit in the top of each pizza pocket.Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining 1/2 cup of marinara sauce for dipping. Kellys Notes:If you cant find mini pepperoni at your local grocery store, you can slice regular size pepperoni into smaller pieces.Pizza dough is easier to roll at room temperature, rather than when it's chilled.

 

Step by step:

1. Preheat the oven to 375F. Line a baking sheet with parchment paper.

2. Roll the pizza dough into a 12x8-inch rectangle.

3. Cut the rectangle in half lengthwise.

4. Cut each smaller rectangle into three 4-inch squares for a total of six squares. In a medium bowl, combine the shredded chicken, mini pepperoni, spinach, cheese and 1/2 cup of the marinara sauce, stirring until combined. Divide the mixture between each of the six pizza dough squares placing it in the bottom corner of the dough and leaving a 1/4-inch border around the edges.

5. Whisk together the egg and the milk then brush the two edges of the dough nearest the filling with the egg wash. Fold the unfilled side of the dough over the filling and very firmly pinch the two pieces of dough together.

6. Place each pizza pocket on the prepared baking sheet then brush the tops with the egg wash and sprinkle them with the Parmesan cheese.

7. Cut a small slit in the top of each pizza pocket.

8. Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked.

9. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining 1/2 cup of marinara sauce for dipping. Kellys Notes:If you cant find mini pepperoni at your local grocery store, you can slice regular size pepperoni into smaller pieces.Pizza dough is easier to roll at room temperature, rather than when it's chilled.

Nutrition Information:

covered percent of daily need