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Thursday, March 26, 2015

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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