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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Cooking with Paula Deen, Quick and Easy 2008 Ingredients:
2 cups chopped cooked chicken |
2 cups shredded swiss cheese |
1/2 cup chopped cooked ham |
1 (10 1/2 ounce) can cream of chicken soup |
1 (8 ounce) package cream cheese, softened |
1 (2/3 ounce) package dried italian salad dressing mix |
1 (13 7/8 ounce) can refrigerated pizza dough |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 400°F; lightly grease a baking sheet.
2. In a large bowl, combine chicken, cheese, ham, soup, cream cheese, and dressing mix.
3. On a clean, flat surface, unroll pizza dough. Cut dough in half crosswise.
4. Spoon half of chicken mixture into the center of each rectangle. Fold 1 short side of dough over filling, pressing or crimping edges to seal.
5. Place chicken pockets on prepared baking sheet. Brush evenly with olive oil. Bake 18 to 20 minutes, or until lightly browned.
6. Let cool 5 minutes before serving.
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