Ingredients
Scale
- 1 package of pre-made whole wheat or low-carb pastry dough
- 1 cup cooked, shredded chicken breast or turkey slices
- 1 cup part-skim mozzarella cheese, shredded
- ½ cup marinara sauce (preferably low-sugar)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano or Italian seasoning
- Optional: sliced bell peppers, mushrooms, or spinach for added veggies
- 1 egg (for egg wash)
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine shredded chicken, marinara sauce, mozzarella, garlic powder, oregano, salt, and pepper. Mix thoroughly.
- On a floured surface, roll out the dough into a thin sheet. Cut out circles about 4-5 inches in diameter.
- Place a spoonful of filling in the center of each circle. Fold over to form a half-moon shape and crimp edges with a fork. Brush with beaten egg.
- Preheat oven to 375°F (190°C). Place pockets on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until golden and crispy. Optionally, bake in a pizza oven for extra crunch.
Notes
- Allow pockets to cool before storing to prevent sogginess.
- Store in airtight containers or wrap individually. Refrigerate up to 4 days, freeze up to 3 months.
- Reheat in an air fryer or oven for best crispiness.
- You can customize fillings with different proteins or vegetables.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course, Snack
- Method: Baking
- Cuisine: American, Italian-inspired
- Diet: High Protein, Low Calorie
Nutrition
- Serving Size: 1 pocket (about 100 grams)
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg