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When crafting your Creamy Chicken Alfredo Pizza Pockets, consistency is key to ensuring that the filling remains creamy without being runny. Here are some crucial tips:

Creamy Chicken Alfredo Pizza Pockets

Indulge in the ultimate comfort food with Creamy Chicken Alfredo Pizza Pockets! Combining the rich, creamy flavors of Alfredo sauce and tender chicken, these golden pockets are perfect for quick weeknight dinners or family gatherings. They're easy to make, using ingredients like shredded rotisserie chicken and gooey mozzarella. Customize your pockets with herbs and spices, and serve with your favorite dipping sauces for a deliciously satisfying meal. Create your own culinary delight today!
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Ingredients
  

1 cup cooked rotisserie chicken, shredded

1 cup Alfredo sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1 package (1 lb) pizza dough (store-bought or homemade)

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.

    Prepare the Filling: In a mixing bowl, combine the shredded chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated.

      Roll Out the Dough: Lightly flour a clean surface and roll out the pizza dough to about 1/4-inch thickness. Cut the dough into squares, approximately 4x4 inches in size.

        Fill the Dough: Place a generous tablespoon of the chicken Alfredo filling in the center of each square. Be careful not to overfill, as this may cause the pockets to burst open during baking.

          Seal the Pizza Pockets: Fold each square diagonally to create a triangle shape. Press the edges together to seal, and use a fork to crimp the edges further, ensuring that no filling escapes during baking.

            Apply Egg Wash: Brush the tops of the sealed pizza pockets with the beaten egg for a golden finish.

              Bake: Arrange the pizza pockets on the prepared baking sheet, leaving space between them. Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed.

                Garnish and Serve: Remove from the oven and let cool slightly. Sprinkle with fresh chopped parsley before serving. These pockets are best enjoyed warm and can be served with extra Alfredo sauce for dipping.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6 (8 pockets)