Freezer-Friendly Chicken Salsa Pockets

Dough:

• 1 Tablespoon active dry yeast
• 1 cup warm water (105 to 115 degrees F.)
• 1 teaspoon sugar (raw sugar or sucanat)
• 1 teaspoon salt
• 2 Tablespoons oil (I used olive oil.)
• 2 1/2 cups flour (I used unbleached, but I think half white, half whole-wheat would also work well.)

Filling:

• 1/2 cup salsa
• 1 1/2 cups shredded cheese
• 1 to 2 cups baked and chopped chicken

To make dough: Mix yeast into warm water until dissolved. Add sugar, salt, oil, and flour. Mix well and dump onto a floured surface and knead for 3-5 minutes, until a soft dough forms.

To make pockets: Divide dough into 8-10 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.

Makes 8 to 10 pockets.