Barbecue Pineapple Chicken Pizza Pockets
Sarah Caron
Updated Aug 1, 2012
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.
Barbecue Pineapple Chicken Pizza Pockets
- Prep Time 25 min
- Total 45 min
- Servings 8
- Ingredients 7
Ingredients
- 3 cups Original Bisquick™ mix
- 2/3 cup very warm water (120°F to 130°F)
- 2 tablespoons olive oil
- 1/2 cup barbecue sauce
- 1/2 cup shredded cooked chicken
- 1/2 cup canned pineapple tidbits, drained
- 1/2 cup finely shredded Monterey Jack cheese (2 oz)
Instructions
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Step1Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
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Step2In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
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Step3Knead 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.
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Step4In 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.
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Step5Bake 15 to 20 minutes or until golden.
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Step6Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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