Artichoke Chicken Pockets
Ingredients:
2 C shredded cooked chicken
2 C thinly sliced fresh spinach
1 1/4 C shredded provolone cheese
3/4 C water-packed artichoke hearts, rinsed drained and chopped
1 clove garlic, minced
1/4 t pepper
1 tube (13.8oz) refrigerated pizza crust
2 t cornmeal
Marinara sauce, optional
In a large bowl, combine the first 6 ingredients. Unroll pizza dough and cut into 6 4.5" squares. Spoon 1 cup chicken mixture into the center of each square. Brush edges of the dough with water and fold one corner of each square over filling to the opposite corner, forming a triangle. Use a fork to crimp edges and seal.
Sprinkle cornmeal over a 15x10x1" baking pan coated with cooking spray. Place pockets in pan and prick tops with a fork. Bake at 425° for 12-15 minutes or until golden brown. Serve with marinara sauce if desired.
1 pocket = 355 cals, 11g fat, 5g sat fat, 55mg chol, 776mg sodium, 34g carb, 1g fiber, 27g protein
2 C shredded cooked chicken
2 C thinly sliced fresh spinach
1 1/4 C shredded provolone cheese
3/4 C water-packed artichoke hearts, rinsed drained and chopped
1 clove garlic, minced
1/4 t pepper
1 tube (13.8oz) refrigerated pizza crust
2 t cornmeal
Marinara sauce, optional
In a large bowl, combine the first 6 ingredients. Unroll pizza dough and cut into 6 4.5" squares. Spoon 1 cup chicken mixture into the center of each square. Brush edges of the dough with water and fold one corner of each square over filling to the opposite corner, forming a triangle. Use a fork to crimp edges and seal.
Sprinkle cornmeal over a 15x10x1" baking pan coated with cooking spray. Place pockets in pan and prick tops with a fork. Bake at 425° for 12-15 minutes or until golden brown. Serve with marinara sauce if desired.
1 pocket = 355 cals, 11g fat, 5g sat fat, 55mg chol, 776mg sodium, 34g carb, 1g fiber, 27g protein