Hi....
I made these for dinner tonight and they were really good. I didn't have any Marinara sauce to serve with them, but they were great even without the sauce! ....lots of good stuff in those pockets!!
Enjoy!
hugs,
peg
Artichoke Chicken Pockets
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
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.
Yield: 6 servings.
Recipe source: Taste of Home’s Healthy Cooking magazine, Oct/Nov, 2009, submitted by Beverly O’Ferrall of Linkwood, Maryland.
http://www.tasteofhome.com/recipes/Artichoke-Chicken-Pockets
I made these for dinner tonight and they were really good. I didn't have any Marinara sauce to serve with them, but they were great even without the sauce! ....lots of good stuff in those pockets!!
Enjoy!
hugs,
peg
Artichoke Chicken Pockets
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
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.
Yield: 6 servings.
Recipe source: Taste of Home’s Healthy Cooking magazine, Oct/Nov, 2009, submitted by Beverly O’Ferrall of Linkwood, Maryland.
http://www.tasteofhome.com/recipes/Artichoke-Chicken-Pockets