Bbq Chicken Mozzarella Pocket Food

BUFFALO CHICKEN PIZZA POCKETS

Steps:

• Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat. Add the oil and chicken, and sprinkle with 1 teaspoon each salt and pepper. Cook for 4 minutes, until fully cooked.
• Scrape the chicken into a mixing bowl along with the Parmesan, Buffalo sauce and scallions. Mix and then cool for 10 minutes.
• Roll out pizza dough and cut into four 4-inch squares. Place a slice of mozzarella in the center of each square and top with the filling. Brush the edges of the dough with egg wash and fold over the sides to seal.
• Place the pockets on a cookie sheet and bake for 10 to 12 minutes.

BBQ CHICKEN & MOZZARELLA POCKET

Steps:

• Preheat oven to 425*F Open chicken box and set included barbecue packet aside for use later. Place 1/2 of chicken on a baking tray. Put the remaining chicken back in freezer. Open mozzarella sticks and place 5 sticks on the same tray as chicken. Place remaining sticks back in freezer. Cook chicken & mozzarella for 10 minutes. Remove from oven. Flip chicken over and take mozzarella sticks off tray. Place chicken back into oven and cook for 7 more minutes. Once chicken is done, remove and place on cutting board. Lower oven temp to 350*F Cut chicken and mozzarella into bite sized pieces. Place in a bowl. Add reserved barbecue sauce packet & minced garlic to chicken & mozzarella bites, coating well. Open up refrigerated crescent rolls. Roll out the sheet of dough and squish diagonal cuts back together so you have 4 rectangles. These will be your 4 pockets. Place 1/4 cup of chicken mixture on one side of each crescent roll. Fold crescent dough over on top of chicken mixture and seal up sides by pressing dough together with fingers. Place back onto baking dish and bake for 11 minutes. While pockets are in oven baking, create your dipping sauce. In a small bowl add 8 Tablespoons of ranch and 4 Tablespoons of barbecue sauce together. When timer goes off, remove from oven and cut in half. Serve immediately.

BBQ CHICKEN FRENCH BREAD PIZZAS WITH SMOKED MOZZARELLA

Steps:

• Position rack in top third of oven and preheat to 425°F. Heat oil over low in a medium skillet. Cook onion, stirring occasionally, until soft and translucent, about 10 minutes. Set aside.
• Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
• Toss chicken with 1/4 cup barbecue sauce in a medium bowl. Spread remaining 6 Tbsp. sauce on cut sides of bread. Layer reserved onions on sauce, then top with chicken mixture and mozzarella.
• Bake until cheese is melted and golden brown, about 10 minutes. Top with cilantro.

MINI BBQ CHICKEN PIZZA POCKETS

Steps:

• Spray a cookie sheet with cooking spray. Preheat oven to 350 degrees.
• In a small bowl, mix cilantro, onion, and mozzarella. Put aside.
• Seperate crescent roll dough, pushing 2 triangles together to make 4 rectangles total.
• If using cream cheese, spread a tiny bit in the center of each rectangle. (This will make it creamy and yummy and delish!).
• Place about 1.5 tbsp shredded chicken on center of each rectangle.
• Sprinkle cilantro, onion, and cheese mixture on top of each rectangle.
• Fold rectangle sides up, making little pizza pockets.
• Bake for 15 minutes.
• When done cooking, let stand for 5 minutes.
• Eat and enjoy - you may have to use a fork for these as they're very gooey and yummy!

BBQ CHICKEN POCKETS

Steps:

• Line a cookie sheet with foil or parchment paper.
• Preheat your oven to 375.
• Remove and unroll the crescent rolls and divide the crescent rolls into four squares (2 triangles each).
• Seal the perforations on each of the four squares so that the triangles are connected.
• Divide the cheese into halves and place one half on each of the four squares.
• Divide the bacon in half and place one half on each of the four squares.
• Mix canned chicken and BBQ sauce in a mixing bowl.
• Scoop one to two tablespoons (more or less to taste) of BBQ chicken onto each of the four crescent squares.
• Fold each crescent square in half (covering the mixture). Press to seal the edges.
• Wisk egg, and brush mixture onto the tops of each of the rolls.
• Top with parmesan.
• Space the rolls evenly apart, and bake as directed at 375 for 11-13 minutes.

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
• Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
• Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
• Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
• Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
• Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
• Remove pizza from grill and top with spinach. Cut and serve immediately.

MOZZARELLA GRILLED CHICKEN SANDWICH RECIPE

Steps:

• Heat grill to medium-high heat.
• Grill chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.
• Turn chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls, cut sides down, to the grill for the last few minutes.
• Fill rolls with chicken, cheese and vegetables.