Roasted Garlic Chicken Pizza Pockets #NationalGarlicDay
 
Prep time
Cook time
Total time
 
Ingredients
  • 1'2 pound chicken breast cut into bite-sized pieces
  • 1 bulb roasted garlic (entire bulb not just a few cloves)
  • 1 medium onion, chopped
  • 3 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 1 cup shredded mozzarella or pizza blend cheese
  • ½ small pizza dough round, purchased or homemade
sauce for dipping
  • 1 28-ounce can crushed plum tomatoes
  • ¼ cup finely diced onion
  • 2 tablespoons minced garlic
  • 1 tablespoon dried oregano
  • salt and pepper to taste
Instructions
  1. Add butter, oil, chicken and onions in a large skillet. Saute 2 minutes then squeeze in roasted garlic and rosemary. Cook until chicken is done and onions caramelize, about 5 minutes.
  2. Cut dough into 4 pieces about 2x4-inches each. Roll out into a rectangle like a Stromboli.
  3. Divide chicken mixture between dough pieces. sprinkle with cheese.
  4. Fold over edges and seal. Add s few slits on top to let out steam.
  5. Brush tops with leftover buttery pan drippings. Too good to waste!
  6. Spray a pizza pan or sheet pan lightly with cooking spray. Bake at 450 for about 15 minutes until tops are brown and cheese is melted.
  7. While pizza cooks make sauce. Add sauce all ingredients to a medium-sized sauce pan and cook over medium heat, whisking frequently until tomatoes are broken down, vegetables are cooked and sauce thickens, about 15 minutes.
  8. Or serve with your favorite pizza sauce.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/roasted-garlic-chicken-pizza-pockets/