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Chicken Pizza Pockets Recipe

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3.9 from 8 reviews

Chicken Pizza Pockets are a delicious and easy-to-make handheld meal featuring a crispy pizza dough stuffed with a flavorful mixture of shredded chicken, mozzarella cheese, marinara sauce, and optional veggies. Baked to golden perfection and brushed with an egg wash for a shiny crust, these pockets make a perfect snack or meal for pizza lovers looking for a portable option.

Ingredients

Dough

  • 1 lb pizza dough (homemade or store-bought)

Filling

  • 1.5 cups cooked chicken, shredded or finely diced
  • ½ cup marinara or pizza sauce
  • 1.5 cups shredded mozzarella cheese
  • ¼ cup diced bell peppers or onions (optional)

Finish

  • 1 egg (for egg wash)
  • Dried oregano (optional, for sprinkling)
  • Garlic powder (for sprinkling)

Instructions

  1. Prep the Filling: In a medium bowl, thoroughly mix the shredded chicken, marinara or pizza sauce, shredded mozzarella cheese, and optional diced bell peppers or onions. This ensures every bite has a balanced flavor of protein, cheese, and sauce.
  2. Roll the Dough: On a lightly floured surface, roll out the pizza dough into a large rectangle. Cut the dough into smaller, equal-sized rectangles—typically 4 to 6 depending on your preferred pocket size.
  3. Assemble: Place about 2 to 3 tablespoons of the chicken mixture onto one half of each dough rectangle, leaving a small border around the edges for sealing. Then fold the other half of the dough over the filling to create a pocket.
  4. Seal: Use a fork to crimp the edges of each pocket tightly, preventing cheese and sauce from leaking out during baking. Poke a small hole or two on the top of each pocket to allow steam to escape while baking.
  5. Bake: Place the assembled pockets on a parchment-lined baking sheet. Brush the tops with a beaten egg for a shiny finish, then sprinkle with extra shredded mozzarella cheese and a pinch of garlic powder. Bake in a preheated oven at 200°C (400°F) for 15 to 20 minutes, or until the crust turns deep golden brown and the cheese is bubbly.

Notes

  • You can substitute marinara sauce with your favorite pizza sauce or even a pesto for a different flavor.
  • Adding diced bell peppers or onions is optional but adds a nice crunch and extra flavor.
  • Make sure to seal the dough edges well to prevent leaking of cheese and sauce during baking.
  • For vegetarian variation, replace chicken with sautéed mushrooms or other veggies.
  • Leftover pockets can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

Find it online: https://lauracooks.com/chicken-pizza-pockets-recipe/