Chicken Salsa Pockets

Name: Chicken Salsa Pockets
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 10 handpies, 10 serving(s)
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

Submitted by Coraniaid

"Like Hot Pockets but better."

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Ready In:: 50mins
Ingredients:: 9
Yields:: 10 handpies
Serves:: 10

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

directions

To make Dough, mix yeast into warm water.
Combine sugar, salt, oil, and flour.
Add yeast and mix well.
Dump onto a floured surface and knead for 3-5 minutes, until a soft dough forms.
To make pockets, divide dough into 10 pieces.
Roll pieces into balls.
Flatten balls into circles with rolling pin.
Dollop a spoonful of salsa onto dough circle, sprinkle with cheese and chicken.
Fold over and seal tightly.
Bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.
To freeze, cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.
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.