Chicken Salsa Pockets

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon active dry yeast
• 1 cup warm water
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons oil
• 2 1/2 cups flour
• 1 cup salsa
• 1 1/2 cups parmesan cheese, grated
• 1 1/2 cups chicken breasts, cooked & shredded

Recipe

• 1 to make dough, mix yeast into warm water.
• 2 combine sugar, salt, oil, and flour.
• 3 add yeast and mix well.
• 4 dump onto a floured surface and knead for 3-5 minutes, until a soft dough forms.
• 5 to make pockets, divide dough into 10 pieces.
• 6 roll pieces into balls.
• 7 flatten balls into circles with rolling pin.
• 8 dollop a spoonful of salsa onto dough circle, sprinkle with cheese and chicken.
• 9 fold over and seal tightly.
• 10 bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.
• 11 to freeze, cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.
• 12 to serve, remove desired number of pockets from the freezer and warm them individually in the microwave for about two minutes or until heated throw. or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.