Description
Golden, oven-baked chicken pizza pockets filled with seasoned shredded chicken, rich tomato sauce, and melted mozzarella cheese, all sealed inside soft pizza dough and baked until perfectly crisp and cheesy. This delicious handheld meal combines the flavors of pizza into a convenient pocket perfect for lunch, dinner, or a savory snack.
Ingredients
For the Dough and Filling
- 500 grams pizza dough
- 2 cups shredded cooked chicken (about 300 grams)
- 1 1/2 cups shredded mozzarella cheese (about 170 grams)
- 1 cup pizza sauce (240 milliliters)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Topping
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
Instructions
- Preheat the Oven: Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the Filling: In a mixing bowl, combine the shredded cooked chicken, pizza sauce, shredded mozzarella cheese, dried oregano, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated, creating a flavorful chicken pizza filling.
- Roll and Cut Dough: Lightly flour a clean surface and roll out the pizza dough into a large rectangle. Using a knife or pizza cutter, divide the dough into equal smaller rectangles suitable for pockets—about 6 to 8 depending on size preference.
- Assemble the Pockets: Spoon a generous amount of the chicken mixture onto one half of each rectangle, leaving enough space around the edges. Fold the dough over the filling and press the edges firmly with a fork to seal and prevent leakage during baking.
- Prepare for Baking: Place the assembled pockets on the lined baking sheet. Brush the tops with olive oil to help achieve a golden crust, then sprinkle sesame seeds evenly on top for added texture and flavor.
- Bake: Bake the pockets in the preheated oven for 18 to 22 minutes or until golden brown and cooked through, indicating the dough is done and the cheese inside is melted.
- Rest and Serve: Remove the pockets from the oven and allow them to rest for 5 minutes. This cooling period helps the filling set slightly and prevents burns when eating.
Notes
- Do not overfill the dough to prevent leaking during baking.
- Seal edges tightly with a fork to keep filling secure.
- Allow pockets to cool slightly before serving as the filling will be very hot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
