Let leftover chicken do double duty in ultra easy pizza pockets. Simply stir together the filling, fold over the dough, bake and dinner is done! These also re-warm well for a nourishing lunch the next day.
⅓ cup diced red onion
1 large chicken breast, poached and shredded
⅓ cup barbecue sauce
⅓ cup drained canned whole kernel corn
4 ounces Cabot Lite75 Sharp Cheddar or Cabot Lite50 Sharp Cheddar, grated & divided (about 1 cup)
Chopped tomato for garnish
1 (13.8 ounce) tube refrigerated pizza crust dough
PREHEAT oven to 375°F.
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.
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.
PLACE pockets on baking sheet coated with cooking spray. Bake for 25 minutes or until lightly browned. Garnish with chopped tomato and serve.
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