Melty Chicken Pockets (Printable Version)
# What You'll Need:
→ Dough and Base Ingredients
01 -
1 pound pizza dough (make it yourself or grab from store)
02 -
1 cup pulled rotisserie chicken, shredded
03 -
1/3 cup tiny pepperoni pieces
04 -
1 1/2 cups mixed pizza add-ons (try olives, bell peppers chunks, torn spinach)
05 -
2/3 cup mozzarella cheese, freshly shredded
06 -
1 cup marinara sauce, half for mixing and half for dipping
→ Egg Wash and Seasoning
07 -
1 large egg, beaten
08 -
1 Tablespoon whole milk for washing
09 -
1/4 cup Parmesan cheese, freshly grated
10 -
1/2 teaspoon oregano or pizza spice blend
# Steps to Follow:
01 -
Fire up your oven to 375°F. Put some parchment on a baking tray.
02 -
Cut dough into 6 same-sized chunks. Grab your rolling pin and flatten each piece into any shape you want - just make sure they're at least 6 inches across.
03 -
Throw chicken, tiny pepperoni, veggie toppings, cheese, and half the sauce into a bowl. Stir everything together well.
04 -
Spoon filling evenly onto each flattened dough piece. Keep it in the middle and leave about 1/2 inch empty around the edges.
05 -
Mix the egg and milk together. Brush this mixture on two edges near your filling. Fold dough over to cover everything and press edges firmly to close. Arrange them all on your lined tray.
06 -
Brush more egg wash over each pocket. Sprinkle Parmesan on top. Make a small cut in each one so steam can escape while cooking.
07 -
Stick your pockets in the oven for about 20 minutes. They're done when they turn golden brown and the dough isn't doughy anymore.
08 -
Take them out, sprinkle with oregano or pizza seasoning, and serve with the leftover sauce for dipping.
# Additional Tips:
01 -
Warm dough works better than cold when you're rolling it out.
02 -
Try to roll your dough to the same thickness everywhere so it cooks evenly.
03 -
Don't stuff too much filling in or you'll have trouble sealing the edges.
04 -
You can store extras in the fridge or freezer for quick meals later.