Cheesy Chicken Pizza Pockets

This cheesy chicken pizza pocket recipe transforms pizza night into a fun, handheld dinner option that both kids and adults will devour. Each golden pocket bursts with savory rotisserie chicken, pepperoni, and your favorite pizza toppings, all wrapped in a crispy dough parcel that's perfect for dipping.

These pockets became my go-to solution for busy weeknights after I created them during a particularly chaotic sports season. My teenagers could grab them straight from the oven or reheat them after practice, and they quickly replaced our regular pizza delivery habit.

Ingredients

• 1 pound homemade or store-bought pizza dough: The foundation of your pockets. Room temperature dough yields the best results for easy stretching.
• 1 cup shredded rotisserie chicken: Adds protein and savory flavor. Dark meat stays moister inside the pockets.
• 1/3 cup mini pepperoni: These tiny versions distribute better throughout the filling than standard slices.
• 1 1/2 cups assorted pizza toppings: Customize with your favorites. Bell peppers add sweetness while spinach sneaks in vegetables.
• 2/3 cup shredded mozzarella cheese: The melty, stretchy base. Freshly shredded melts better than pre-packaged.
• 1 cup marinara sauce divided: Half goes inside, half for dipping. Use a thicker sauce to prevent soggy pockets.
• 1 large egg: Creates a glossy golden crust when brushed on top.
• 1 Tablespoon whole milk: Thins the egg wash for easier brushing.
• 1/4 cup shredded Parmesan cheese: Adds a salty, nutty finish to the exterior.
• 1/2 teaspoon pizza seasoning or dried oregano: That classic pizza shop aroma comes from this finishing touch.

Step-by-Step Instructions

Prepare Your Station:

Preheat oven to 375°F and line a baking sheet with parchment paper. This temperature creates the perfect balance of crispy exterior and fully cooked interior.

Prepare The Dough:

Divide the dough into 6 equal pieces and roll each into a shape at least 6 inches wide. I find squares easiest to fold, but circles work well too. Aim for about 1/4 inch thickness all around.

Create The Filling:

Combine chicken, pepperoni, toppings, mozzarella, and 1/2 cup marinara in a bowl. Mix thoroughly to distribute everything evenly. The cheese helps bind everything together.

Fill The Pockets:

Divide filling among dough pieces, placing it slightly off-center and leaving a border around the edges. About 3-4 tablespoons per pocket is perfect.

Seal The Edges:

Whisk egg and milk together, then brush along two edges of the dough. Fold the unfilled side over, creating a half-moon or rectangle, and press firmly to seal. Make sure there are no gaps where filling could escape.

Add Final Touches:

Brush tops with remaining egg wash and sprinkle with Parmesan cheese. Cut a small steam vent in each pocket. This prevents them from bursting and releases moisture during baking.

Bake To Golden Perfection:

Bake for about 20 minutes until tops are golden brown and dough is completely cooked. The bottoms should be crisp and light brown.

Finish And Serve:

Remove from oven, sprinkle with pizza seasoning, and serve with remaining marinara for dipping. Let cool for 2-3 minutes before serving to allow filling to set.

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The mini pepperoni is my secret weapon in this recipe. I discovered it by accident when I ran out of regular pepperoni one night. The tiny size distributes the flavor throughout every bite without creating pockets of grease that larger slices sometimes leave behind.

Make-Ahead Options

These pizza pockets are perfect for meal prep. Assemble them completely, including the egg wash, then freeze them unbaked on a baking sheet. Once frozen solid, transfer to a ziplock bag. When ready to eat, bake straight from frozen, adding about 7-10 minutes to the baking time. The texture remains nearly identical to freshly made.

Clever Substitutions

If you are looking for alternatives, this recipe adapts beautifully to what you have on hand. Turkey, ham or even cooked sausage can replace the chicken. Plant-based meat alternatives work well for a vegetarian version. For a dairy-free option, vegan cheese substitutes melt surprisingly well inside these pockets. The dough can even be swapped for crescent roll dough in a pinch, though the texture will be flakier.

Serving Suggestions

Transform these pockets into a complete meal by serving alongside a simple arugula salad dressed with lemon and olive oil. The brightness cuts through the richness perfectly. For a fun family dinner, create a dipping station with different sauces ranch dressing, garlic aioli, or pesto alongside the marinara. On game days, I make mini versions using 8 smaller dough portions instead of 6 for perfect finger food.

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Recipe FAQs

→ Can I make these pizza pockets ahead of time?

Yes! You can prepare the pockets completely, then refrigerate for up to 2 days before baking. Alternatively, freeze the assembled but unbaked pockets on a baking sheet, then transfer to a freezer bag for up to 3 months. When ready to cook, add 5-7 minutes to the baking time if cooking from frozen.

→ What other fillings can I use?

These pockets are incredibly versatile! Try Italian sausage instead of chicken, use different cheeses like cheddar or provolone, or create a vegetarian version with extra vegetables. You can also try a breakfast version with scrambled eggs, cheese and bacon, or a dessert version with fruit fillings.

→ Why is my dough difficult to work with?

Pizza dough is easiest to roll and shape at room temperature. If your dough is too elastic and springs back when rolling, let it rest for 5-10 minutes before trying again. This allows the gluten to relax. Also ensure your work surface is lightly floured to prevent sticking.

→ How do I know when the pizza pockets are done?

The pockets are done when the tops are golden brown and the dough feels firm, not soft or doughy. The small slit you cut on top should also help you see if the filling is hot and bubbly inside. If you're concerned about doneness, you can use a food thermometer - the internal temperature should reach 165°F.

→ What's the best way to reheat leftover pizza pockets?

For the best texture, reheat refrigerated pizza pockets in a 350°F oven for 10-15 minutes until heated through. This maintains the crispy exterior. While microwaving is quicker (1-2 minutes), the dough will be softer. For frozen leftovers, reheat in a 350°F oven for 15-20 minutes or until thoroughly heated.

→ Can I use different dough varieties?

Absolutely! While pizza dough is traditional, you can experiment with crescent roll dough, puff pastry, or even homemade bread dough. Each will provide a different texture and flavor profile. Just adjust your baking time according to the dough package instructions.