Savory Cheesy Chicken Pizza Pockets

Turn pizza night upside down with these stuffed chicken pizza pockets that'll win over kids and grown-ups alike. Each golden bundle comes packed with juicy rotisserie chicken, pepperoni, and whatever pizza add-ins you fancy, all wrapped in crispy dough that's ideal for dunking.

I came up with these pockets during a crazy sports season when we needed quick meals. My teens could grab them right after baking or warm them up post-practice, and they soon knocked our regular pizza delivery out of the rotation.

What You'll Need

• 1 pound homemade or store-bought pizza dough: This forms your pocket shell. Dough that's sat out works best since it stretches easier.
• 1 cup shredded rotisserie chicken: Brings heartiness and flavor. Thigh meat stays juicier inside.
• 1/3 cup mini pepperoni: These little guys spread better through the filling than regular slices.
• 1 1/2 cups assorted pizza toppings: Pick what you love. Sweet peppers add nice flavor while spinach sneaks in some greens.
• 2/3 cup shredded mozzarella cheese: Gives that gooey stretch factor. Grate it fresh for better melting.
• 1 cup marinara sauce divided: Half goes in, half for dunking. Thicker sauce works better to avoid sogginess.
• 1 large egg: Gives your crust that shiny golden look when brushed on top.
• 1 Tablespoon whole milk: Makes the egg wash spread easier.
• 1/4 cup shredded Parmesan cheese: Adds a tasty salty kick to the outside.
• 1/2 teaspoon pizza seasoning or dried oregano: Brings that pizza shop smell right to your kitchen.

Easy Cooking Steps

Get Everything Ready:

Heat your oven to 375°F and put parchment on a baking sheet. This temp makes the outside crispy while cooking everything through.

Sort Out Your Dough:

Cut dough into 6 equal chunks and roll each one about 6 inches across. Squares fold up easier but circles work fine too. Aim for dough that's roughly 1/4 inch thick.

Mix Your Stuffing:

Throw chicken, pepperoni, toppings, mozzarella and 1/2 cup marinara in a bowl. Stir it all up well. The cheese helps everything stick together.

Load Your Pockets:

Put filling on each dough piece, slightly off to one side leaving space around the edges. About 3-4 spoonfuls per pocket works best.

Close Them Up:

Mix egg and milk, then brush along two edges. Fold the empty side over to make a half-moon or rectangle and press down hard. Make sure there aren't any gaps where stuff could leak out.

Finish The Tops:

Brush the remaining egg mix on top and sprinkle with Parmesan. Cut a tiny hole in each one. This stops them bursting and lets steam escape.

Cook Till Done:

Bake around 20 minutes until they're golden on top and cooked through. The bottoms should be crisp and light brown.

Serve Them Up:

Take them out, sprinkle with pizza seasoning, and put out the rest of the marinara for dipping. Let them cool a couple minutes so the filling sets up.

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Those mini pepperonis changed everything for me. I found them by chance when I ran out of the regular kind one evening. Their tiny size puts pepperoni flavor in every bite without making greasy spots that bigger slices sometimes do.

Prep Ahead Ideas

These pockets are great for getting ahead on meals. Put them together completely with the egg wash, then freeze them uncooked on a tray. Once they're solid, dump them in a ziplock. When you want them, bake straight from frozen, just add 7-10 extra minutes. They'll taste almost the same as fresh ones.

Smart Swaps

Don't worry if you need to change things up based on what's in your fridge. Turkey, ham or cooked sausage works instead of chicken. Fake meats can go in for a veggie version. If you can't do dairy, vegan cheeses actually melt pretty well in these. You can even use those canned crescent rolls if you're out of pizza dough, though they'll come out flakier.

What To Serve With Them

Make it a full meal by adding a simple arugula salad with just lemon juice and olive oil. The zesty greens balance out the richness really well. For family fun, set up different dips like ranch, garlic mayo, or pesto along with the marinara. When friends come over for games, I make smaller ones using 8 dough pieces instead of 6 for easy finger food.

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Recipe FAQs

→ Can I make these pizza pockets ahead of time?

Absolutely! You can get these pockets all ready and keep them in the fridge up to 2 days before you bake them. You can also put the filled but uncooked pockets in the freezer on a tray, then move them to a freezer bag once they're solid. They'll keep for 3 months frozen. When you're ready to cook frozen ones, just add about 5-7 extra minutes to your baking time.

→ What other fillings can I use?

You can stuff these pockets with almost anything! Swap in ground Italian sausage for chicken, try different cheeses like sharp cheddar or smoky provolone, or go meatless with extra veggies. You might even make morning pockets with cheese, eggs and crispy bacon, or sweet treats filled with fruit for dessert.

→ Why is my dough difficult to work with?

Pizza dough works best when it's not cold. If your dough keeps bouncing back when you roll it out, just step away for 5-10 minutes and let it sit. This gives the dough time to chill out. Make sure you've got some flour on your counter too, so nothing sticks and makes a mess.

→ How do I know when the pizza pockets are done?

Look for tops that are nice and golden brown, and the dough should feel firm when you touch it, not soft and raw. That little cut you made on top helps you peek inside to see if everything's hot and bubbly. If you're not sure, stick a food thermometer in there - you want to hit 165°F inside.

→ What's the best way to reheat leftover pizza pockets?

To keep them crispy, warm up refrigerated pockets in your oven at 350°F for about 10-15 minutes until they're hot all the way through. You can microwave them for 1-2 minutes if you're in a hurry, but they won't stay as crunchy. For frozen leftovers, stick them in a 350°F oven for 15-20 minutes until they're steaming hot.

→ Can I use different dough varieties?

You bet! While pizza dough works great, you can try those tubes of crescent roll dough, flaky puff pastry, or even dough you made yourself. Each kind will give you a different taste and feel. Just watch your cooking time - follow what it says on the package of whatever dough you pick.