Skip to main content

Chicken Parmesan Pockets

Chicken Parmesan Pockets






0 0 votes



  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Traditional Yeast
  • 1 cup warm water (100° to 110°F)
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons butter OR margarine, softened
  • 1 egg
  • 3-1/2 to 4 cups all-purpose flour

Chicken Filling

  • 1 teaspoon olive oil
  • 1 cup chopped green pepper
  • 2/3 cup prepared spaghetti sauce
  • 3/4 teaspoon garlic powder
  • 2 cups shredded cooked chicken
  • 1/2 cup grated Parmesan cheese
  • 1-1/2 cups shredded Mozzarella cheese

Egg Glaze

  • 1 egg white, lightly beaten
  • 2 teaspoons water



  1. Dissolve yeast in warm water in large mixer bowl. Add 1/4 cup Parmesan cheese, sugar, salt, butter, egg, and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Place in greased bowl, turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  2. Punch dough down; let rest 10 minutes.
  3. Heat oil in small nonstick skillet over medium high heat. Add green pepper; cook and stir until browned.
  4. Divide dough into 6 equal pieces. Roll each piece to a 6 x 6-inch square.
  5. Combine spaghetti sauce and garlic powder; spread on squares. Top with chicken, pepper, Parmesan cheese, and Mozzarella cheese. Fold to form triangles; pinch sides to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Slash tops of pockets to allow steam to escape. Brush with egg white combined with water.
  6. Bake at 375°F for 30 to 35 minutes or until done. Serve warm.


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews