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Hot pockets, as we know them today, have an interesting history. They are essentially a modern interpretation of stuffed dough, a concept that has been around for centuries in various cultures worldwide. From calzones in Italy to empanadas in Latin America and pierogi in Eastern Europe, people have long enjoyed the idea of filling dough with savory ingredients. The hot pocket, however, took this concept to new heights, offering a convenient, portable meal that can easily be baked or microwaved.

Chicken Parm Hot Pockets

Turn your love for chicken parmesan into a convenient treat with Chicken Parm Hot Pockets! These handheld delights combine crispy dough, tender chicken, marinara, and gooey cheese, perfect for busy nights or game day snacks. Easy to make and adaptable, they’re a hit with both kids and adults. Serve them with marinara for dipping, and enjoy a taste of classic Italian comfort food wherever you go! #ChickenParm #HotPockets #ComfortFood #EasyRecipes #MealPrep #GameDaySnacks
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Ingredients
  

2 cups cooked chicken, shredded

1 cup marinara sauce

1 teaspoon Italian seasoning

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 package refrigerated pizza dough (about 1 lb)

1 egg, beaten (for egg wash)

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Prepare Filling: In a large bowl, combine the shredded chicken, marinara sauce, Italian seasoning, salt, and pepper. Mix until well combined. Stir in half the mozzarella cheese and half the Parmesan cheese, reserving the rest for topping.

      Roll Out Dough: On a lightly floured surface, roll out the pizza dough into a large rectangle (about 1/4 inch thick). Cut the dough into squares, about 6x6 inches.

        Fill Pockets: Spoon a generous amount of the chicken mixture onto one half of each dough square, leaving a border around the edges. Sprinkle with additional mozzarella and Parmesan cheese.

          Seal Hot Pockets: Fold the other half of the dough over the filling to create a pocket. Use a fork to press down the edges and seal them tightly. Brush the tops with the beaten egg.

            Bake: Place the hot pockets on the prepared baking sheet. Bake for 15-20 minutes, or until they are golden brown and cooked through.

              Garnish and Serve: Once baked, let them cool slightly. Serve warm, garnished with fresh basil leaves if desired.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                  Enjoy your delicious Chicken Parm Hot Pockets, perfect for a quick meal or a fun snack!