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Barbecue Pineapple Chicken Pizza Pockets

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By Sarah Caron
Updated Aug 1, 2012
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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
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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

  • Step 
    1
    Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
  • Step 
    2
    In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
  • Step 
    3
    Knead 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.
  • Step 
    4
    In 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.
  • Step 
    5
    Bake 15 to 20 minutes or until golden.
  • Step 
    6
    Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.

Nutrition

Nutrition Facts are not available for this recipe

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