These little pockets are so delicious. Once your family has tried these you'll be sure to have requests again and again.
- enough pizza dough for 2 12" pizzas, divide all of this dough into 8 pieces.
- 3 baked chicken breasts, cut into small bite size pieces
- 2 cups grated mozzarella cheese
- 8 tbsp pesto sauce, from a jar
- 8 tbsp Alfredo sauce, from a jar
- 1 egg, whisked to brush over pockets before going into oven.
- Using your favourite pizza dough or purchased dough divide into 8 equal pieces.
- Roll each into a ball and then roll out onto 6" rounds.
- Leaving at least an each around the edges free of filling spread each dough round with 1 tbsp of each the pesto and Alfredo sauce.
- Divide the chicken pieces between the rounds and top with cheese.
- Pull up on dough and crimp edges together and place filled pockets onto a parchment lined baking sheet.
- Brush tops with whisked egg, and slit tops several times with small pairing knife.
- Bake at 375ºF for 20-25 minutes until browned nicely and filling is bubbly...and may be 'oozing' out a bit.
