BACON BARBECUE CHICKEN PIZZA POCKETS
This lunch box-ready pizza pocket is perfect for kids, and it's easy to prepare in advance with Original Bisquick mix and your favorite pizza toppings.
Provided by Sarah Caron
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
- In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
- Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
- In small bowl, stir together barbecue sauce and chicken. Place 1 tablespoon chicken mixture on each dough circle. Top each with 1 slice bacon, crumbled, and 1 tablespoon cheese. Fold over, and pinch edges to seal.
- Bake 15 to 20 minutes or until golden.
- Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.
Nutrition Facts : ServingSize 1 Serving
MINI BBQ CHICKEN PIZZAS
Deborah Forbes or Fort Worth, Texas writes, "Just add a salad to these pizzas and you have a quick week night dinner in under 30 minutes. It's very budget friendly, too." More Grilled Chicken Recipes »
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute onion in oil until tender. Stir in the chicken, barbecue sauce, chilies, garlic powder and pepper. Spread over cut sides of muffins; sprinkle with cheese. , Place on baking sheets; broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 428mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
MINI BBQ CHICKEN PIZZA POCKETS
I really love BBQ Chicken Pizza... and I really love crescent rolls. I decided one day to combine my love of both and see what I came up with... this recipe! I use Recipe #95569 for the chicken, which works great here. Hope you like it.
Provided by megs_
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 102.7, Fat 5.5, SaturatedFat 2.5, Cholesterol 37.3, Sodium 114.4, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 11.9
BBQ CHICKEN POCKETS
This is a really easy recipe to make, and the result is equivalent to a gourmet "Hot Pocket"! I use BBQ chicken as my fiance loves it, but if you are creative, this could be modified to fit your tastes, and stuffed with other combos like ham and cheese, eggs and bacon...you name it!
Provided by AKelly
Categories Lunch/Snacks
Time 17m
Yield 4 rolls, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 424.4, Fat 17.9, SaturatedFat 6, Cholesterol 148, Sodium 849, Carbohydrate 34.6, Fiber 2.5, Sugar 3.8, Protein 29.3
PIZZA POCKETS
These pastries will be a hit with everyone. Make them vegetarian by leaving out the pepperoni and adding a pinch of chilli flakes for a similar spicy kick
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 50m
Yield makes 8
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. Heat the oil in a saucepan, add the garlic and oregano, and cook for 1 min until fragrant. Stir in the tomatoes and tomato purée, and cook over a high heat for about 5 mins until thickened.
- Unroll the pastry, cut each sheet into quarters, and arrange on two baking trays. Spread a little of the tomato sauce over half of each quarter, keeping a border about 0.5cm around the edge. Top with the cheese, followed by the pepperoni and olives (this keeps the cheese from sticking to the top of the pastry as it melts). Brush the edges with egg and fold over the uncovered half of the pastry, pressing down the edges with a fork to seal. If you have time, leave the pockets in the fridge for at least 15 mins to firm up.
- Before baking, make a hole in the top of the pockets and brush with a little more egg. Bake for 20 mins or until golden.
Nutrition Facts : Calories 562 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
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