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.
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