Presto Pesto Pizza Pockets
by Keleigh May on May 21st, 2014

Presto Pesto Pizza Pockets
 
  • 1 refrigerated store bought whole-wheat pizza dough
  • 1 package store bought pesto sauce
  • 1 log goat cheese
  • 1 bunch fresh chopped arugula
  • ¼ cup chopped walnuts
  • 1 egg white 
Pesto Chicken:
  • 3 Chicken Breasts
  • ½ tablespoon extra virgin olive oil
  • ½ teaspoon crushed garlic
  • 1 tablespoon chicken broth
  • 1 tablespoon of store bought pesto sauce
  • salt and pepper
 
Directions:
Preheat oven to 350 degrees. In a greased small baking dish thoroughly coat chicken in crushed garlic, pesto, extra virgin olive oil, chicken broth, salt and pepper. Make sure you coat both sides of the chicken. Bake for 30-45 minutes or until chicken can be easily shredded.  Shred chicken and let cool for about 10 minutes.
On a well-floured surface, cut pizza dough into 8 equal pieces (the easiest way to do this is cut the dough in half, then half again and so on until you have 8 pieces). Stretch the dough out making sure not to tear any holes. Spread a generous spoonful of pesto on your dough, making sure you cover the entire piece. Evenly spread a pinch (about ½ tablespoon) of chopped walnuts over the pesto.  Top with a spoonful of pesto shredded chicken (about 1 -2 tablespoons), goat cheese (1-2 tablespoons), and chopped arugula (1/2 -1 tablespoon). Try not to over stuff your pizza. Carefully pull all sides of the dough towards the center, making sure to seal the dough as best you can. Place pizza roll-up sealed side down on a lined cookie sheet. Brush top with egg white (this makes the crust nice and shiny).  Bake at 400 degrees for about 15-20 minutes or until golden brown.  Serve hot or freeze for another day.
 
Special Note: Feel free to adapt this recipe to whatever type of pizza you might want. Simply pick a sauce (marinara, barbeque, alfredo, etc.), a cheese (fresh mozzarella, shredded cheddar, colby-jack, etc.), a protein (nitrate free pepperoni, ground turkey, chicken sausage, etc.) and a vegetable (baby spinach, bell peppers, onions, etc.) and cook as listed above. The possibilities are limitless! If you are cooking for someone with gluten intolerance, substitute the standard pizza dough, for a gluten free one, and use gluten free flour to flour your cooking surface.
 
Reheating Instructions: Preheat oven to 350 degrees. Bake on a lined cookie sheet for 30 minutes or until heated all the way through.

Presto Pesto Pizza Pocket Party
(Alliteration Anyone?)

Who dosn't love a hot pocket? It's hot, fast and cheesy...all winners in my book! But if you actually take a look at what are in those bad boys, it might make you swear off these frozens treats forever. Earlier this year some were recalled for containing "meat from diseased animals" and were deemed "unfit for human consumption" (you can read more here).  So what on earth are we to eat to fill this cheesey, crusty shaped hole in our hearts?!? Well ,using some store bought pizza dough, you can make your own hot pockets at home. You can make the classics like cheese and pepperoni or, you can go funky like chicken pesto with arugula and walnuts. I don't know what possessed me to put walnuts in a pizza, but I'm glad I did! When you bite into these cheesey, spicy, nutty creations you will be convinced that homemade hot pockets are the only way to go. So if you're looking for a hot pocket replacement, where there's a meal, there's a way!


Posted in Dinner, Easy to Freeze, Pickey Eater Friendly    Tagged with where theres a meal, theres a way, pizza, pesto pizza, pizza pockets


4 Comments

Tracy - May 21st, 2014 at 10:51 PM
Definitely trying this one...yummy!!
Where There's A Meal - May 21st, 2014 at 11:01 PM
It's delicious, and something the boys can make themselves!:)
Katie - July 13th, 2015 at 9:08 AM
Sounds heavenly-- what dough do you recommend?
Keleigh May - July 13th, 2015 at 9:21 AM
Of course you can make your own, but I often use ready to bake pizza dough purchased at your local grocery store (I love garlic and herb or whole wheat from Trader Joe's).
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