Food recipes
Chicken Salsa Pockets
Chicken Salsa Pockets Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated salt, table oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched sauce, sa...
Chicken Salsa Pockets
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sauce, salsa, ready-to-serve
cheese, parmesan, hard
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
Directions:
To make Dough, mix yeast into warm water.
Combine sugar, salt, oil, and flour.
Add yeast and mix well.
Dump onto a floured surface and knead for 3-5 minutes, until a soft dough forms.
To make pockets, divide dough into 10 pieces.
Roll pieces into balls.
Flatten balls into circles with rolling pin.
Dollop a spoonful of salsa onto dough circle, sprinkle with cheese and chicken.
Fold over and seal tightly.
Bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.
To freeze, cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.
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.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sauce, salsa, ready-to-serve
cheese, parmesan, hard
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
Directions:
To make Dough, mix yeast into warm water.
Combine sugar, salt, oil, and flour.
Add yeast and mix well.
Dump onto a floured surface and knead for 3-5 minutes, until a soft dough forms.
To make pockets, divide dough into 10 pieces.
Roll pieces into balls.
Flatten balls into circles with rolling pin.
Dollop a spoonful of salsa onto dough circle, sprinkle with cheese and chicken.
Fold over and seal tightly.
Bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.
To freeze, cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.
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.