Name: Mexican Pizza Pockets
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Mexican

From the Cook

1/5

Warning0 allergens identified

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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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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Pre-Cook Your Chicken 🍗
Shred and season your chicken beforehand, then sauté it with salsa to infuse flavor and ensure it's fully cooked before sealing in the pockets—this prevents undercooked centers.
Drain Your Black Beans Thoroughly 🫘
Rinse canned black beans and pat them dry to remove excess moisture, preventing soggy pockets and allowing better cheese melting and flavor concentration.
Don't Overstuff Your Pockets 📦
Fill pockets only three-quarters full and seal edges tightly with water to prevent filling from leaking during cooking and ensure the dough seals properly.
Use a Cheese Blend Strategically 🧀
Reserve some cheese for the inside filling and sprinkle the remainder on top after cooking for a melted, crispy exterior that adds textural contrast.
Oil Temperature for Frying 🌡️
Heat oil to 350-375°F and test with a small dough piece first; proper temperature ensures golden, crispy pockets in 3-4 minutes without burning or remaining greasy.