Chicken Parmesan Pockets

February 22, 2021  Online Recipe Guide Avatar

Makes 6 servings


2 envelopes FLEISCHMANN’S Active Dry Yeast

1 cup warm water (100o to 110oF)

1 / 4 cup grated Parmesan cheese

1 tablespoon sugar

1 teaspoon salt

2 tablespoons butter or margarine, softened

1 large egg

3 to 3-1 / 2 cups all-purpose flour
Chicken Filling

1 cup prepared spaghetti sauce

3 / 4 teaspoon garlic powder

2-1 / 4 cups shredded cooked chicken

1 cup chopped green pepper

1 / 2 cup grated Parmesan cheese

1-1 / 2 cups shredded Mozzarella cheese
Egg Glaze

1 egg white, lightly beaten

2 teaspoons water

In large bowl, dissolve yeast in warm water. Add 1 / 4 cup Parmesan cheese, sugar, salt, butter, egg and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Place in greased bowl, turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1-1 / 2 hours.

Punch dough down; let rest 10 minutes. Divide dough into 6 equal pieces. Roll each piece to 6 x 6-inch squares. Combine spaghetti sauce and garlic powder; spread on squares. Top with chicken, pepper, Parmesan cheese and Mozzarella cheese. Fold to form triangles; pinch sides to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Slash tops of pockets. Brush with egg white combined with water. Bake at 375oF for 35 minutes or until done. Serve warm.

Nutrition Information
Per Serving:
Serving size: 1 pocket
Serving weight: 10 ounces (285 grams)
Calories 590; Total fat 20 g; Saturated fat 9 g;
Cholesterol 110 mg; Sodium 1040 mg; Carbohydrates 64 g; Dietary fiber 4 g; Sugars 9 g; Protein 36 g


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