Owned by our farm families in New York & New England — Since 1919
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1/3 cup diced red onion
1 large chicken breast, roasted and shredded
1/3 cup barbecue sauce
1/3 cup drained canned whole kernel corn
4 ounces Cabot Sharp Extra Light Cheddar or Sharp Light Cheddar, grated & divided (about 1 cup)
Chopped tomato for garnish
1 (13.8 ounce) tube refrigerated pizza crust dough
1. Preheat oven to 375°F.
2. Coat small nonstick skillet with cooking spray; add onion and sauté over medium-high heat until tender, about 5 minutes. Remove from heat and combine with chicken, barbecue sauce and corn; set aside.
3. Unroll dough onto work surface and press into large rectangle. Cut dough into 4 individual rectangles; sprinkle 2 tablespoons of cheese onto one half of each rectangle. Top evenly with chicken mixture; sprinkle evenly with remaining cheese. Fold dough in half over filling, pressing edges with a fork to seal.
4. Place pockets on baking sheet coated with cooking spray. Bake for 25 minutes or until lightly browned. Garnish with chopped tomato and serve.