Easy Salsa Chicken Pockets
This cheesy salsa chicken enfolded in a flakey homemade crust will soon become the meal your family requests! Eat them warm or freeze them for an easy weeknight meal.
Ingredients
For the Dough
- 1 Tbsp active dry yeast
- 1 cup water it should be 105-115ºF
- 1 tsp sugar
- 1 tsp salt
- 2 Tbsp olive oil
- 2½ cups flour I use unbleached all purpose
For the Filling
- ½ cup salsa
- 2 cups shredded chicken cooked and shredded
- 1½ cups shredded cheddar cheese
Instructions
- Preheat oven to 500ºF
- In a large bowl (or stand mixer) sprinkle yeast over warm water and mix until dissolved.
- Add sugar, salt, oil, and flour and mix well.
- Dump the mixture onto a floured surface and knead for 3-5 minutes, until a soft dough forms.
- Punch dough down and divide into 8-10 pieces.
- Roll each piece into a ball and flatten with a rolling pin to form a small circle.
- In a medium bowl, mix salsa, chicken and cheese.
- Place a large spoonful onto each dough circle.
- Fold dough over and seal tightly.
- Bake on a greased cookie sheet in preheated oven for 10-15 minutes, or until browned.
Nutrition
Serving: 1pocket | Calories: 326kcal | Carbohydrates: 32g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 565mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 0.3mg | Calcium: 166mg | Iron: 2mg
Find it online: https://moneysavingmom.com/lunchbox-freezer-cooking-homemade-chicken-salsa-pockets-day-7/