BARBECUE PINEAPPLE CHICKEN PIZZA POCKETS
Why buy store-bought when you can whip up your own lunch-box-friendly pizza pockets made with Bisquick, shredded chicken, barbecue sauce and canned pineapple.
Provided by Sarah Caron
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 7
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 tablespoon pineapple 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.
Nutrition Facts : ServingSize 1 Serving
BBQ CHICKEN PIZZA
Fast and yummy pizza that is a real tummy pleaser! This recipe combines leftovers and fresh produce with a few prepackaged items to help you get a healthy and tasty meal on the table in no time. Created for RSC 10. Best of luck to all chefs!
Provided by Mamas Kitchen Hope
Categories Chicken
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Drain pineapple and slice or cut tomatoes, Drain very well in a strainer so that the juice does not make the crust soggy. I even squeeze the pineapple to get most of the juice out. A ricer works great here! BUT will smoosh the tomatoes.
- Spread half of the bbq sauce on each pizza and top with chicken, thinly sliced onions, diced bell pepper, cut and drained tomatoes, and pineapple that has been drained well. (NOTE: PLEASE drain as much juice as you can so that your crust does not get soggy).
- Mix cheeses together and top each pizza equally. Place the jalapeño slices on top.
- Bake at 350 degrees for 10-15 minutes or until cheese bubbles and begins to brown.
- Allow pizza to rest for a few minutes, then slice and serve!
MINI BBQ CHICKEN PIZZA POCKETS
I really love BBQ Chicken Pizza... and I really love crescent rolls. I decided one day to combine my love of both and see what I came up with... this recipe! I use Recipe #95569 for the chicken, which works great here. Hope you like it.
Provided by megs_
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 102.7, Fat 5.5, SaturatedFat 2.5, Cholesterol 37.3, Sodium 114.4, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 11.9
PINEAPPLE BARBECUE CHICKEN PIZZA
Pizza at home - the easy way! Recipe is from Midwest Living Magazine
Provided by Daily Inspiration S
Categories Pizza
Time 30m
Number Of Ingredients 7
Steps:
- 1. Press the dough into a 14-inch circle on a baking sheet. Spread barbecue sauce evenly over the crust and cover with some of the shredded cheese. Top with chicken, onion, sweet pepper, pineapple and the rest of the cheese.
- 2. Bake in a 500 degrees oven for 12 to 15 minutes or until cheese is melted and crust is golden brown.
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