ARTICHOKE CHICKEN POCKETS

Artichoke Chicken Pockets image

You'll have a hard time believing these hefty, pizza-crust pockets are light! Packed full of cheese, artichokes, chicken, spinach and fabulous flavor, they're great even without the sauce and sure to become a family favorite. Awesome! Beverly O'Ferrall - Linkwood, Maryland

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

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Ingredients

2 cups shredded cooked chicken breast
2 cups thinly sliced fresh spinach
1-1/4 cups shredded provolone cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
1 garlic clove, minced
1/4 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
2 teaspoons cornmeal
Marinara sauce, optional

Steps:

In a large bowl, combine the first six ingredients. Unroll pizza dough; cut into six 4-1/2-in. squares. Spoon 1 cup chicken mixture onto the center of each square; brush edges of dough with water. Fold one corner of each square over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal., Sprinkle cornmeal over a 15x10x1-in. baking pan coated with cooking spray. Place pockets in pan; prick tops with a fork. Bake at 425° for 12-15 minutes or until golden brown. Serve with marinara sauce if desired.

Nutrition Facts : Calories 355 calories, Fat 11g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 776mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges