Barbecue Chicken Pizza Pockets

Recipe developed for Cabot Creamery Cooperative

Cooking spray
1/3 cup diced red onion
1 large chicken breast, roasted and shredded
1/3 cup barbecue sauce
1/3 cup drained canned whole kernel corn
1 cup Cabot 75% or 50% Reduced Fat Sharp Cheddar, grated & divided (about 2 cups)
Chopped tomato for garnish
1 (13.8 ounce) tube refrigerated pizza crust dough

1. Preheat oven to 375ºF.

2. Coat small nonstick skillet with cooking spray; add onion and sauté over medium-high heat until tender, about 5 minutes. Remove from heat and combine with chicken, barbecue sauce and corn; set aside.

3. Unroll dough onto work surface and press into large rectangle. Cut dough into 4 individual rectangles; sprinkle 2 tablespoons of cheese onto one half of each rectangle. Top evenly with chicken mixture; sprinkle evenly with remaining cheese. Fold dough in half over filling, pressing edges with a fork to seal.

4. Place pockets on baking sheet coated with cooking spray. Bake for 25 minutes or until lightly browned. Garnish with chopped tomato and serve. Yield: 4 servings

Nutrition Analysis
Calories 291 ,Total Fat 8g ,Saturated Fat 3g ,Sodium 1138 ,Carbohydrates 54g ,Dietary Fiber 2g ,Protein 22g ,Calcium 210mg