We’re in the kitchen whipping up something that’s healthy, fun, and that your kids will love! It’s roasted chicken pizza pockets! YUM!
Roasted Chicken Pizza Pockets
All-purpose flour, for work surface
2 sheets (1 package) frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water, for egg wash
3 cups chicken, diced into small cubes
2 cups grated Cheddar cheese
1 cup sliced tomatoes
1 cup broccoli, cut into small pieces and cooked just until tender
Flour your work surface, so the puff pastry does not stick. Roll out your puff pastry until it measures 10 by 15 inches. Using a ruler, cut the rectangle into 2 (5 by 15-inch) rectangles. Then cut each rectangle into 5 (5 by 3-inch) rectangles. Repeat with the other sheet of pastry. Transfer the 20 rectangles onto your baking sheets and chill until they are cold. Preheat oven to 375 degrees F. Line baking sheets with parchment paper and place 10 retangles, spaced 2″ apart. Place a sliced tomato on the center of 10 of the rectangles. Add a small amount of chicken, broccoli, and shredded cheese onto each triangle, season with salt and pepper. Be careful not to overfill. Brush borders with egg wash and top with the remaining 10 rectangles. Use your fingers to gently press the edges together. Press the edge of a fork around border to completely seal pockets. Brush pockets with remaining egg wash and cut 3 – 4 (i-inch) slits into the top of each pocket. Bake hot pockets, rotating once, until the tops are golden and the filling is bubbling, about 25-30 minutes. Cool on a wire rack before serving.
Recipe makes 10 homemade hot pockets.