Artichoke Chicken Pockets |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
2 cup(s) shredded cooked chicken breast |
2 cup(s) thinly sliced fresh spinach |
1 1/4 cup(s) shredded provolone cheese |
3/4 cup(s) water-packed artichoke hearts, rinsed, drained and chopped |
1 garlic clove, minced |
1/4 teaspoon(s) pepper |
1 tube (13.8 ounces) refrigerated pizza crust |
2 teaspoon(s) cornmeal |
marinara sauce, optional |
Directions:
1. • In a large bowl, combine the first six ingredients. Unroll pizza dough; cut into six 4-1/2-in. squares. Spoon 1 cup chicken mixture onto the center of each square; brush edges of dough with water. Fold one corner of each square over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal.
2. • Sprinkle cornmeal over a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Place pockets in pan; prick tops with a fork. Bake at 425° for 12-15 minutes or until golden brown. Serve with marinara sauce if desired.
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