Artichoke Chicken Pockets Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 cups shredded cooked chicken breast
2 cups thinly sliced fresh spinach
1-1/4 cups shredded provolone cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
1 garlic clove, minced
1/4 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
2 teaspoons cornmeal
Marinara sauce, optional
Instructions
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.
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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