Ingredients
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1 pound pizza dough
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1/2 cup cooked, shredded chicken
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1/2 cup black beans
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1 cup shredded Mexican blend cheese
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1/2 cup salsa
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Oil for brushing
Instructions
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Preheat the oven. Set the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
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Divide the dough. Cut the pizza dough into 8 equal pieces.
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Roll out the dough. On a lightly floured surface, roll each piece into a rectangle approximately 6 × 6 inches.
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Prepare the filling. In a mixing bowl, combine the shredded chicken, black beans, Mexican blend cheese, and salsa. Stir until evenly mixed.
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Fill the pockets. Spoon the filling onto one half of each dough rectangle, leaving a small border around the edges.
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Fold and seal. Fold the other half of the dough over the filling. Press the edges together, then crimp with a fork to seal securely.
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Prepare for baking. Arrange the pockets on the prepared baking sheet, leaving space between them. Brush the tops lightly with oil.
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Bake. Bake for approximately 25 minutes, or until the pockets are golden brown and the dough is fully cooked.
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Cool and serve. Let the pockets rest for a few minutes before serving, as the filling will be hot.
Notes
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Drain the beans: Remove excess liquid from the black beans to keep the filling from becoming watery.
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Avoid overfilling: Use just enough filling to leave room for sealing the edges.
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Seal thoroughly: Press the edges firmly with a fork to help prevent the filling from leaking during baking.
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Keep the dough covered: If working in batches, cover unused dough pieces with a clean kitchen towel so they don’t dry out.
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Check the bottoms: The pockets should be golden and the dough cooked through, including around the folded edges.
- Prep Time: 20 minutes
- Cool: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: Mexican
