Chicken Salsa Pockets

Like Hot Pockets but better.

• Ready In: 50 mins
• Serves: 10
• Yields: 10 handpies

Ingredients

• 1  tablespoon active dry yeast
• 1  cup warm water
• 1  teaspoon sugar
• 1  teaspoon salt
• 2  tablespoons  oil
• 2 1⁄2 cups flour
• 1  cup salsa
• 1 1⁄2 cups parmesan cheese, grated
• 1 1⁄2 cups chicken breasts, cooked & shredded

Directions

1. To make Dough, mix yeast into warm water.
2. Combine sugar, salt, oil, and flour.
3. Add yeast and mix well.
4. Dump onto a floured surface and knead for 3-5 minutes, until a soft dough forms.
5. To make pockets, divide dough into 10 pieces.
6. Roll pieces into balls.
7. Flatten balls into circles with rolling pin.
8. Dollop a spoonful of salsa onto dough circle, sprinkle with cheese and chicken.
9. Fold over and seal tightly.
10. Bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.
11. To freeze, cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.
12. To serve, remove desired number of pockets from the freezer and warm them individually in the microwave for about two minutes or until heated throw. Or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.