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
Get the ingredients you need at a convenient nearby location.
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.
There are no reviews yet. Be the first one to write one.