Bacon Barbecue Chicken Pizza Pockets Recipes

BBQ CHICKEN-BACON PIZZA

Steps:

• Heat oven to 450°F.
• Place pizza crusts on baking sheet; spread with barbecue sauce.
• Top with remaining ingredients.
• Bake 8 to 10 min. or until heated through.

BACON BARBECUE CHICKEN PIZZA POCKETS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
• In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. 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. Place circles on cookie sheet.
• In small bowl, stir together barbecue sauce and chicken. 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.
• Bake 15 to 20 minutes or until golden.
• Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.

BARBECUE CHICKEN AND BACON PIZZA

Steps:

• Preheat the oven to 450 degrees F.
• Sprinkle the cornmeal on a baking sheet.
• Roll out your pizza dough on a lightly floured mat- into a circle or a rectangle. Move it to the baking sheet. Brush it with oil, then bake 8 to 10 minutes on the bottom rack, just until golden brown. Remove the pan from the oven.
• Spread the sauce on the partially baked crust. Sprinkle toppings, as desired, ending with the cheese.
• Bake on the middle rack for an additional 7 to 8 minutes, just until the cheese is melted and hot and bubbly. Remove from the oven and let sit for a few minutes before slicing.

BARBEQUE BACON CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
• Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

BBQ BACON & CHICKEN PIZZA

Steps:

• Heat oven to 450ºF.
• Spread pizza crusts with barbecue sauce.
• Top with remaining ingredients; place on baking sheet.
• Bake 8 to 10 min. or until heated through.

BEEF BACON BARBECUE PIZZA POCKETS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
• In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. 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. Place circles on cookie sheet.
• Place 1 tablespoon steak on each dough circle. Top each with 1 slice bacon, crumbled, 1/2 tablespoon barbecue sauce and 1 tablespoon cheese. Fold over, and pinch edges to seal.
• Bake 15 to 20 minutes or until golden.
• Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.

MINI BBQ CHICKEN PIZZA POCKETS

Steps:

• Spray a cookie sheet with cooking spray. Preheat oven to 350 degrees.
• In a small bowl, mix cilantro, onion, and mozzarella. Put aside.
• Seperate crescent roll dough, pushing 2 triangles together to make 4 rectangles total.
• If using cream cheese, spread a tiny bit in the center of each rectangle. (This will make it creamy and yummy and delish!).
• Place about 1.5 tbsp shredded chicken on center of each rectangle.
• Sprinkle cilantro, onion, and cheese mixture on top of each rectangle.
• Fold rectangle sides up, making little pizza pockets.
• Bake for 15 minutes.
• When done cooking, let stand for 5 minutes.
• Eat and enjoy - you may have to use a fork for these as they're very gooey and yummy!

PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
• Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
• Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
• Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
• Bake the pita pizzas for 10 minutes, until the cheese is melted.
• Enjoy!

BBQ CHICKEN POCKETS

Steps:

• Line a cookie sheet with foil or parchment paper.
• Preheat your oven to 375.
• Remove and unroll the crescent rolls and divide the crescent rolls into four squares (2 triangles each).
• Seal the perforations on each of the four squares so that the triangles are connected.
• Divide the cheese into halves and place one half on each of the four squares.
• Divide the bacon in half and place one half on each of the four squares.
• Mix canned chicken and BBQ sauce in a mixing bowl.
• Scoop one to two tablespoons (more or less to taste) of BBQ chicken onto each of the four crescent squares.
• Fold each crescent square in half (covering the mixture). Press to seal the edges.
• Wisk egg, and brush mixture onto the tops of each of the rolls.
• Top with parmesan.
• Space the rolls evenly apart, and bake as directed at 375 for 11-13 minutes.

GARLIC CHICKEN & BACON PIZZA

Steps:

• Place pizza crust on a greased 14-in. pizza pan. Spread with cooking creme. Top with chicken and bacon; sprinkle with cheese., Bake at 425° for 10-15 minutes or until cheese is melted.

CREAMY CHICKEN AND BACON POCKETS RECIPE

Steps:

• Preheat oven to 375 degrees.
• Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with Mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
• Lightly dust a work surface with flour and roll out crescent dough. Cut into 16 squares.
• Place about 2 teaspoons of cream cheese mixture onto each square.
• Press edges together until sealed.
• After stuffing and folding each pastry, place on a baking sheet. Whisk egg and water together and brush over the top of each pastry.
• Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving.

CHICKEN, BACON, AND RANCH PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pizza crust out onto a greased baking sheet.
• Bake in the preheated oven until edges just start to brown, 7 to 8 minutes.
• Combine sour cream and ranch mix in a bowl and spread onto the warm pizza crust. Sprinkle with 1/2 of the mozzarella cheese. Top with red onion, tomato, chicken, and bacon. Sprinkle with remaining cheese.
• Bake in the preheated oven until crust is browned to your liking and cheese is melted, 6 to 10 minutes more.

BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes., Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

CHICKEN BACON RANCH POCKETS RECIPE BY TASTY

Steps:

• In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
• Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
• Turn out onto a lightly floured surface and knead for 3-5 minutes.
• Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
• Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
• Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
• Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
• Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
• Slice the dough in half through the center, lengthwise.
• Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
• Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
• Brush the tops with olive oil and sprinkle with remaining cheese.
• Bake for 15-20 minutes, or until light golden brown.
• Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
• To reheat, microwave for 45 seconds to 1 minute.
• Enjoy!