Ingredients
2 cups shredded cooked chicken breast2 cups thinly sliced fresh spinach1-1/4 cups shredded provolone cheese3/4 cup water-packed artichoke hearts, rinsed, drained and chopped1 garlic clove, minced1/4 teaspoon pepper1 tube (13.8 ounces) refrigerated pizza crust2 teaspoons cornmealMarinara sauce, optional
Preparation
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.
Sprinkle cornmeal over a 15x10x1-in. baking pan coated with cooking spray. Place pockets in pan; prick tops with a fork. Bake at 425° for 12-15 minutes or until golden brown. Serve with marinara sauce if desired.
