Tender chunks of chicken, potatoes and fresh mushrooms are wrapped in pizza dough and baked into golden-brown pockets in this easy, crowd-pleasing recipe.
What You Need
Original recipe yields 12 servings
2 Tbsp. oil
3 cups (about 1/2 of 30-oz. pkg.) ORE-IDA Potatoes O’Brien
2 cups sliced fresh mushrooms
3 cups loosely packed baby spinach leaves
2 cans (11 oz. each) refrigerated thin crust pizza dough
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
2 tsp. garlic powder
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strip s, chopped
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Let's Make It
Heat oil in large skillet on medium-high heat. Add potatoes; cook 10 min., stirring frequently. Add mushrooms; cook 3 to 5 min. or until tender, stirring occasionally. Stir in spinach. Remove from heat.
Heat oven to 400°F. Unroll 1 can of pizza dough onto lightly floured cutting board; cut into 6 pieces. Gently pat out each dough piece to 5-inch square. Repeat with remaining can of dough.
Mix cream cheese spread and garlic powder in large bowl until blended. Add chicken and potato mixture; mix well. Spoon onto dough squares, adding about 1/2 cup chicken mixture to each. Spread to within 1/2 inch of edges. Fold squares diagonally in half; press edges together to seal. Use sharp knife to cut 1 or 2 slits in top of each pocket. Place on baking sheet sprayed with cooking spray.
Bake 12 to 15 min. or until lightly browned.
Prepare using plain PHILADELPHIA Cream Cheese Spread.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.