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Chicken Parmesan Pockets

If you're looking for something a little different in the Italian department, give these chicken sandwiches a try. A delicious, homemade Parmesan cheese pocket is filled with a yummy Italian chicken mixture. Perfect for game day and other informal get-togethers.

Chicken Parmesan Pockets

Print Recipe

Yield

6 pockets 6 pockets

Prep Time

1:15 1:15

Bake Time

30 to 35 minutes 30 to 35 minutes

Rest Time

10 minutes 10 minutes

Rise Time

1 hour, 45 minutes 1 hour, 45 minutes

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Ingredients

  • Dough
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1 cup warm water (100° to 110°F)
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons butter OR margarine, softened
  • 1 egg
  • 3-1/2 to 4 cups all-purpose flour
  • Chicken Filling
  • 1 teaspoon olive oil
  • 1 cup chopped green pepper
  • 2/3 cup prepared spaghetti sauce
  • 3/4 teaspoon garlic powder
  • 2 cups shredded cooked chicken
  • 1/2 cup grated Parmesan cheese
  • 1-1/2 cups shredded Mozzarella cheese
  • Egg Glaze
  • 1 egg white, lightly beaten
  • 2 teaspoons water

Directions

  1. Dissolve yeast in warm water in large mixer bowl. Add 1/4 cup Parmesan cheese, sugar, salt, butter, egg, and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Place in greased bowl, turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down; let rest 10 minutes. Heat oil in small nonstick skillet over medium high heat. Add green pepper; cook and stir until browned. Divide dough into 6 equal pieces. Roll each piece to a 6 x 6-inch square. Combine spaghetti sauce and garlic powder; spread on squares. Top with chicken, pepper, Parmesan cheese, and Mozzarella cheese. Fold to form triangles; pinch sides to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Slash tops of pockets to allow steam to escape. Brush with egg white combined with water. Bake at 375°F for 30 to 35 minutes or until done. Serve warm.

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