Preparation Time: 20 Minutes

Cook Time: 30 Minutes

Cut: Ground chicken


1 lb ground chicken
1 cup sun dried tomato pesto
1 cup shredded Mozzarella cheese
dough to make 2 pizzas
2 eggs, beaten


In a skillet, cook ground chicken, breaking up lumps with a fork, until no pink remains.  Remove from heat, stir in tomato pesto, and let cool to room temperature.  Stir in Mozzarella.

On a piece of wax paper, roll dough into a rectangle with a thickness of about ¼ inch. Cut into 16 equal sized pieces.  Divide the chicken mixture evenly between the pieces of dough, keeping the mixture in the center of each piece of dough.  For each piece of dough, pull the corners up over the filling and pinch together.  Pinch the edges together so the filling is completely enclosed in the dough.  Place on a parchment paper covered baking sheet.  Brush each pocket with beaten egg.  Bake for 20 minutes or until dough is well browned and crisp.

Pizza Pockets: Substitute 1 cup pizza or tomato sauce for the pesto.

Taco Pockets: Stir 1 package taco seasoning into cooked chicken.  Substitute 1 cup salsa for the pesto and 1 cup shredded Tex Mex cheese blend for the Mozzarella.

Pulled Chicken Pockets: Substitute 2 cups shredded chicken for the cooked ground chicken.  Stir in 1 cup of barbecue sauce.  Cheese is optional.

Freezer tip: Cool pockets and put them in a re-sealable plastic bag.  Seal and freeze for up to 3 months.  Reheat in the microwave on high for 1-2 minutes.