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Barbecue Chicken + Corn Pizza Pockets

Source of Recipe


From "Little Foodie" by Michele Olivier



List of Ingredients



• Cooking spray
  
• 1 serving fresh pizza dough, store-bought or homemade, at room temperature
  
• ½ cup favorite barbecue sauce
  
• ½ cup cubed cooked chicken
  
• 2 slices bacon, cooked and crumbled
  
• ½ cup corn, thawed if frozen
  
• ½ cup chopped red bell pepper
  
• 3 tablespoons finely chopped cilantro leaves
  
• 1 cup grated Cheddar cheese or Mexican cheese blend
  






Instructions



1. Preheat the oven to 450° F. Lightly grease a baking sheet with cooking spray.
   
   
2. Divide the pizza dough into eight different balls. On a floured counter, roll each ball into a rectangle shape.
   
   
3. On half of each rectangle shape, leaving an inch around all sides, evenly spoon barbecue sauce over the dough, then evenly sprinkle the chicken, bacon, corn, red pepper, cilantro, and cheese onto each of the pizzas.
   
   
4. Fold dough in half over the filling, and using a fork, press edges until sealed tight. For a little fun, I like to cut each person's initial into the top of each crust.
   
   
5. Place the pizza pockets onto a baking sheet and bake for 10 to 15 minutes, or until crust is golden brown.
   
   
   Makes 8 small pizza pockets