Chicken Parmesan Pizza Pockets

Featured in the Honolulu Star-Advertiser on May 28, 2014.

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Ingredients:

Chicken Parmesan Pizza Pockets

  • 2 teaspoons cornmeal
  • 1 13.8-ounce package of whole wheat refrigerated pizza dough
  • 2 medium chicken breast, cooked and sliced (preferably grilled or roasted)
  • 1/2 cup chopped spinach, cooked and drained
  • 1/4 cup marinara sauce, homemade or jarred
  • 3 cups shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon grated Parmesan

Directions:

Preheat the oven to 450°F. Line a baking sheet with parchment paper. On a clean surface, sprinkle cornmeal and roll out the pizza dough to a 10" x 14"-inch rectangle. Cut dough into 8 rectangles. Working with one rectangle at a time, position the long side facing you. Place 1/8 of the chicken slices and spinach in the center of the dough, leaving a 1-inch border around the filling. Top chicken with sauce and shredded cheeses. Moisten the edges of the dough and fold in half lengthwise over the filling. Pinch the edges together to secure. Set on the prepared baking sheet. Repeat with remaining rectangles. Cut 2 small vents in the top of each pocket and sprinkle with grated Parmesan. Bake until browned and bubbling, about 15 minutes. Let stand for 10 minutes before serving. Makes 8 servings.

Approximate Nutrient Analysis per serving:
320 calories, 15 g fat, 7 g saturated fat, 45 mg cholesterol, 650 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g sugar, 24 g protein

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