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Cheesy Chicken Pizza Pockets Recipe

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4 from 86 reviews

These Cheesy Chicken Pizza Pockets are a delicious and easy-to-make snack or meal, featuring a savory blend of shredded rotisserie chicken, mini pepperoni, your favorite pizza toppings, and gooey mozzarella cheese all wrapped in soft pizza dough and baked to golden perfection. Served with marinara sauce for dipping, they are perfect for lunch, dinner, or entertaining.

  • Total Time: 35 minutes
  • Yield: 6 pizza pockets

Ingredients

For the Dough

  • 1 pound homemade or store-bought pizza dough

For the Filling

  • 1 cup shredded rotisserie chicken
  • 1/3 cup mini pepperoni (or sliced regular pepperoni)
  • 1 1/2 cups pizza toppings of choice (such as olives, diced peppers, or chopped spinach)
  • 2/3 cup shredded mozzarella cheese
  • 1/2 cup marinara sauce (from the 1 cup divided)

For Assembly and Topping

  • 1 cup marinara sauce, divided
  • 1 large egg
  • 1 tablespoon whole milk
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon pizza seasoning or dried oregano

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF and line a baking sheet with parchment paper to prepare for baking the pizza pockets.
  2. Prepare Dough: Divide the pizza dough into 6 equal portions. Roll each piece into a circle, rectangle, or square with a minimum width of 6 inches, ensuring even thickness for uniform cooking.
  3. Make Filling: In a medium bowl, mix together shredded rotisserie chicken, mini pepperoni, your choice of pizza toppings, shredded mozzarella cheese, and ½ cup marinara sauce until well combined.
  4. Fill Dough: Place the filling mixture in the center of each rolled dough piece, leaving a 1/2-inch border around the edges for sealing.
  5. Seal Pockets: Whisk together the egg and milk to create an egg wash. Brush egg wash along the two edges of the dough nearest the filling. Fold the unfilled side of the dough over the filling and pinch edges firmly to seal completely.
  6. Prepare for Baking: Arrange sealed pizza pockets on the parchment-lined baking sheet. Brush the tops with egg wash, sprinkle with shredded Parmesan, and cut a small slit on top to release steam during baking.
  7. Bake: Bake the pizza pockets in the preheated oven for about 20 minutes, or until the tops are golden brown and the dough is cooked through.
  8. Finish and Serve: Remove from oven, sprinkle with pizza seasoning or dried oregano, and serve warm with the remaining ½ cup marinara sauce for dipping.

Notes

  • If mini pepperoni is unavailable, slice regular pepperoni into smaller pieces to substitute.
  • Allow pizza dough to come to room temperature before rolling for easier handling.
  • Roll dough evenly to ensure all pockets cook uniformly and avoid undercooked centers or overcooked edges.
  • Avoid overfilling the pockets to prevent dough tearing and make sealing easier.
  • Pizza pockets make excellent leftovers; prepare extra to refrigerate or freeze for quick future meals.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://flavorhug.com/cheesy-chicken-pizza-pockets-recipe/