Curried Chicken Pizza Pockets

Food Network Magazine has been my Go To for new and easy recipes for our family. Last month’s issue had pizza pockets of all types featured. Growing up on “Hot Pockets” I thought it would be fun to try something new so I gave Curry Chicken Pizza Pockets a try. While the Curry Chicken Came out great, the whole pizza pocket thing didn’t come out too great. Definitely NOT a hit with myself or the kids!  Next time I may try a different type of bread dough, or just skip the break entirely and eat the Curry Chicken on its own! *Jasmine

Curried Chicken Pizza Pockets

*adapted from Food Network Magazine

Ingredients:

• 1 tablespoon vegetable oil, plus more for brushing
• 1 small onion, chopped
• 2 tablespoons curry powder
• 1/2 teaspoon freshly grated ginger
• 1 clove garlic
• 1 cup shredded rotisserie chicken
• 1/4 cup peas
• 1/2 cup plain yogurt
• 2 tablespoons cilantro, chopped
• 1 teaspoon lime juice
• Flour for dusting
• 11 oz. tube refrigerated French bread
• 1 egg

Preparation:

Heat the vegetable oil in a medium skillet over medium heat. Add the onion, curry powder, ginger and garlic. Cook until fragrant, about one to two minutes. Remove from the heat and stir in the chicken.

Stir in the cilantro, peas, yogurt, lime juice to the chicken and let the mixture cool completely.

Preheat the oven to 425 degrees and brush a baking sheet lightly with oil. On a floured surface, roll out the bread dough to a 6×8 inch rectangle. Divide in fourths. Put one quarter of the filling inside the center of each rectangle. Fold over the two shorter sides, then the longer sides to enclose the filling. Pinch the edges to seal. Repeat with the remaining dough and filling. Place the packets seam side down on the baking sheet. Brush the bread with the beaten egg and bake for 10-15 minutes, or until the pockets are golden brown.