Ground Chicken Pizza Pockets Recipe
A ground chicken shell wrapped around pizza sauce, mozzarella, and pepperoni, baked with a crispy panko-parmesan top. 47g protein per pocket.
Ingredients
Shell:
- 2 pounds ground chicken
- ½ cup grated parmesan
- 1½ teaspoons garlic powder
- 1½ teaspoons Italian seasoning
- 1¼ teaspoons salt
Filling:
- 4 tablespoons pizza sauce
- 8 tablespoons shredded low-moisture mozzarella - plus more, to taste
- 8 pepperoni - quartered, or use mini pepperoni, add more, to taste
Topping:
- 1 egg - beaten
- 8 tablespoons Panko breadcrumbs
- Extra grated parmesan
Instructions
- Mix ground chicken, parmesan, garlic powder, Italian seasoning, and salt.2 pounds ground chicken, ½ cup grated parmesan, 1½ teaspoons garlic powder, 1½ teaspoons Italian seasoning, 1¼ teaspoons salt
- Divide into 4 portions. Flatten each on parchment into a 6-inch circle, ½ inch thick.
- Add sauce, mozzarella, and pepperoni to one half. Leave a ¾-inch border.4 tablespoons pizza sauce, 8 tablespoons shredded low-moisture mozzarella, 8 pepperoni
- Fold empty half over the filling using the parchment. Crimp edges with your fingers or a wet fork.
- Brush with beaten egg. Top with panko and extra parmesan.1 egg, 8 tablespoons Panko breadcrumbs, Extra grated parmesan
- Bake at 400°F for 28 minutes, until 165°F internal.
- Broil 2-3 minutes until golden. Rest 5 minutes before cutting.
Notes
- ¾-inch border, no exceptions.
- Wet the fork before crimping.
- Chill the mix 15 min if sticky.
- Probe thermometer at 25 min.
- Broil last, watch it close.
- Fridge 3-4 days.
- Freeze wrapped, up to 2 months.
- Reheat air fryer 350°F: 8-10 min from fridge, 12-14 min from frozen. No microwave.
Nutritional Information
Calories: 550kcal | Carbohydrates: 12g | Protein: 54g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 274mg | Sodium: 1491mg | Potassium: 1343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 314mg | Iron: 3mg