Chicken Parmesan Pockets

Main Dishes

If you're looking for something a little different in the Italian department, give these chicken sandwiches a try.  A delicious, homemade Parmesan cheese pocket is filled with a yummy Italian chicken mixture. Perfect for game day and other informal get-togethers.


Details

Difficulty

Beginner

Yield

6 pockets

Prep Time

01 hours 15 minutes

Rise Time

1 hour, 45 minutes

Rest Time

10 minutes

Bake Time

30 to 35 minutes

Ingredients


  • Dough
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1 cup warm water (100° to 110°F)
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons butter OR margarine, softened
  • 1 egg
  • 3-1/2 to 4 cups all-purpose flour
  • Chicken Filling
  • 1 teaspoon olive oil
  • 1 cup chopped green pepper
  • 2/3 cup prepared spaghetti sauce
  • 3/4 teaspoon garlic powder
  • 2 cups shredded cooked chicken
  • 1/2 cup grated Parmesan cheese
  • 1-1/2 cups shredded Mozzarella cheese
  • Egg Glaze
  • 1 egg white, lightly beaten
  • 2 teaspoons water

Directions


Dissolve yeast in warm water in large mixer bowl. 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 hour.
 
Punch dough down; let rest 10 minutes. Heat oil in small nonstick skillet over medium high heat. Add green pepper; cook and stir until browned.
 
Divide dough into 6 equal pieces. Roll each piece to a 6 x 6-inch square. 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 sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
 
Slash tops of pockets to allow steam to escape. Brush with egg white combined with water. Bake at 375oF for 30 to 35 minutes or until done. Serve warm.