Artichoke Chicken Pockets

In a large bowl, combine the first six ingredients. Unroll pizza dough; cut into six 4-1/2-in. squares. Spoon 1 cup chicken mixture onto the center of each square; brush edges of dough with water. Fold one corner of each square over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal.

Sprinkle cornmeal over a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Place pockets in pan; prick tops with a fork.

Bake at 425° for 12-15 minutes or until golden brown.

Serve with marinara sauce if desired.