Cheesy Chicken Pockets (Print Version)
# Ingredients:
01 -
4 garlic cloves, finely chopped.
02 -
1 teaspoon seasoning blend, Italian-style.
03 -
1 pound dough for pizza.
04 -
2 cups chicken, cooked and shredded.
05 -
1 cup cream cheese, heavy.
06 -
4 tablespoons butter, softened for brushing.
07 -
1 cup cheese, grated Parmesan.
08 -
1 cup mozzarella, shredded.
09 -
5 tablespoons butter, for sauce.
10 -
2 teaspoons parsley, fresh, finely chopped.
11 -
Optional marinara for dipping.
12 -
Salt and pepper as desired.
# Instructions:
01 -
Start by melting butter in a saucepan on low. Toss in garlic and let it cook until fragrant. Add cream and herbs, simmer for about 3 minutes till you see bubbles.
02 -
Mix grated Parmesan into the warm sauce. Stir till melted and creamy. Allow sauce to cool down while you prep the dough.
03 -
Divide dough into four balls. Roll each out on a floured surface into 6-inch circles.
04 -
Spread a scoop of sauce on each dough circle. Add chicken with cheese on top. Fold dough over and tightly seal the edges.
05 -
Combine softened butter and parsley in a bowl. It's for brushing before cooking.
06 -
Brush each calzone with herb butter. Cook in air fryer at 375°F for 8 minutes till golden. Add another coat of butter halfway.
# Notes:
01 -
You can make the sauce and chicken ahead of time.
02 -
Pair with warmed marinara when serving.