Artichoke Chicken Pockets

1. 1

   In a large bowl, combine the first six ingredients. Unroll pizza dough; cut into six 4-1/2-in. squares. Spoon 1 cup chicken mixture onto the center of each square; brush edges of dough with water. Fold one corner of each square over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal.

2. 2

   Sprinkle cornmeal over a 15x10x1-in. baking pan coated with cooking spray. Place pockets in pan; prick tops with a fork. Bake at 425u00b0 for 12-15 minutes or until golden brown. Serve with marinara sauce if desired.

* Per serving · 4 servings · Values may vary.

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