Chicken Pizza Pockets
Author: Leslie Green - The Hungry Housewife
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • ½ lb. (1) boneless skinless chicken breast
  • 1 Italian Herb Sauté Express® Sauté Starter square
  • 1 lb. fresh pizza dough (can purchase from your bakery) or 1 can refrigerated pizza crust
  • 1 cup pizza sauce, divided
  • 1 cup (4 oz.) mozzarella cheese, shredded
  • 1 egg, lightly beaten
  • Italian seasoning to taste
  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
  2. In a medium non-stick skillet with a lid, melt Sauté Express® Sauté Starter over medium-low heat until it starts to bubble.
  3. Add chicken and cook for 6–8 minutes per side with lid on or until no longer pink in the middle. Chop into small bite-sized pieces.
  4. While chicken is cooking, roll out pizza dough into a 12″ circle on a lightly floured surface. Using a pizza cutter, cut the dough into fourths (four triangles), and place on cookie sheet.
  5. Evenly distribute ½ cup pizza sauce, cheese and chicken over each triangle, leaving about ¼–½ inch clean edge.
  6. Fold dough over and pinch the edges to seal. Lightly brush with egg wash.
  7. Sprinkle with Italian seasoning and bake for 15–18 minutes or until golden. (*If you used the pizza crust from the can, follow baking instructions on the package.)
  8. Serve with remaining ½ cup pizza sauce.
Recipe by The Hungry Housewife at