Name: Mexican Pizza Pockets
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 lb pizza dough; 0.5 cup chicken; 0.5 cup black beans; 1 cup mexican blend cheese; 0.5 cup salsa; oil

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1/5

Mexican Pizza Pockets

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Ingredients

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Instructions

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Instructions

Preheat the oven to 400F.

Divide the pizza dough into 8 equal pieces. Roll out each piece to a 6×6 inch rectangle.

In a bowl, combine the chicken, beans, cheese, and salsa, and stir to combine well.

Spoon filling onto one half of each dough rectangle, fold dough in half over the filling, and using a fork press the edges to seal.

Place pizza pockets on a greased baking sheet, brush with oil and bake for 25 minutes, until golden brown and cooked through.

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Tips & Tricks (5)

Drain Your Beans Thoroughly 💧
Rinse canned black beans under cold water and pat dry to remove excess starch, preventing soggy pockets and ensuring a better texture.
Shred Chicken While Warm 🍗
Shred your cooked chicken immediately while it's still warm for easier, finer strands that distribute evenly throughout the filling.
Seal Edges with Water 💧
Brush the pizza dough edges with water before pressing them shut to create an airtight seal that prevents filling from leaking during cooking.
Pre-Cook Filling Slightly 🔥
Warm your bean, chicken, and salsa mixture together for 2-3 minutes before stuffing to blend flavors and reduce moisture that would make dough soggy.
Oil Your Pan Generously ⭐
Use enough oil to shallow-fry the pockets rather than pan-fry, achieving a golden, crispy exterior on all sides for maximum texture contrast.