Barbecue Pineapple Chicken Pizza Pockets

Name: Barbecue Pineapple 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; 57 grams 1/2 cup finely shredded Monterey Jack cheese; 2 Tbsps olive oil; 118 milliliters canned pineapple tidbits, drained; 118 milliliters shredded cooked chicken; 158 milliliters very warm water (120°F to 130°F); 710 milliliters Original Bisquick® mix

Barbecue Pineapple Chicken Pizza Pockets might be just the American recipe you are searching for. This recipe serves 8. One serving contains 122 calories, 4g of protein, and 6g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. It is perfect for Father's Day. It is a good option if you're following a gluten free diet. Head to the store and pick up barbecue sauce, mix, monterey jack cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oven to 450°F. 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 tablespoon pineapple and 1 tablespoon cheese. Fold over, and pinch edges to seal.

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Pineapple

Whole Chicken

Cheese

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 57grams

1/2 cup finely shredded Monterey Jack cheese 2Tbsps

olive oil 118milliliters

canned pineapple tidbits, drained 118milliliters

shredded cooked chicken 158milliliters

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

Original Bisquick® mix

Recommended wine: Zinfandel, Rose Wine

Zinfandel and rosé Wine are my top picks 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. The Opaque Zinfandel with a 4.9 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.