Bacon Barbecue Chicken Pizza Pockets

Name: Bacon Barbecue Chicken Pizza Pockets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Bbq, Barbecue
Ingredients: 118 milliliters barbecue sauce; 8 slices bacon, crisply cooked; 57 grams 1/2 cup finely shredded Monterey Jack cheese; 2 Tbsps olive oil; 118 milliliters shredded cooked chicken; 158 milliliters very warm water (120°F to 130°F); 710 milliliters Original mix

The recipe Bacon Barbecue Chicken Pizza Pockets could satisfy your American craving in approximately 45 minutes. One portion of this dish contains approximately 7g of protein, 15g of fat, and a total of 193 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. Father's Day will be even more special with this recipe. A mixture of very warm water, chicken, original mix, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

Heat oven to 450F. Line cookie sheet with foil; spray foil with cooking spray.

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Cooking Spray

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Baking Sheet

Aluminum Foil

Oven

In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened.

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Baking Mix

Olive Oil

Water

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Bowl

Let stand 15 minutes.

Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick.

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Dough

Roll

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Rolling Pin

Place circles on cookie sheet.

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Baking Sheet

In small bowl, stir together barbecue sauce and chicken.

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Barbecue Sauce

Whole Chicken

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Bowl

Place 1 tablespoon chicken mixture on each dough circle. Top each with 1 slice bacon, crumbled, and 1 tablespoon cheese. Fold over, and pinch edges to seal.

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Whole Chicken

Cheese

Bacon

Dough

Bake 15 to 20 minutes or until golden.

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Oven

Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.

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Wrap

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Plastic Wrap

Equipment

Ingredients

Servings:

118milliliters

barbecue sauce 8slices

bacon, crisply cooked 57grams

1/2 cup finely shredded Monterey Jack cheese 2Tbsps

olive oil 118milliliters

shredded cooked chicken 158milliliters

very warm water (120°F to 130°F)710milliliters

Original mix

Recommended wine: Zinfandel, Rose Wine

Zinfandel and rosé Wine are great choices for Barbecue. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. One wine you could try is Valravn Old Vine Zinfandel. It has 4.6 out of 5 stars and a bottle costs about 20 dollars.