I love little foods. I think it is incredibly fun to pick up mini versions of a meal in my hand and eat it with just a couple of bites. I know, I am a little weird but it is just one of those things that make me happy. I love passed appetizers at a party. It gives me the opportunity to taste a bunch of different foods and flavors without feeling like a total Bovine. Although by the 10th appetizer I usually end up feeling that way anyway.
Making little bite size foods is great for kids as well. They love to eat something that they can hold without a problem. Just their size.
I decided to make little pockets for dinner at my sister’s house last week. I liked them so much that I made some more for my family when I returned home. They are so easy, tasty, and fun.
I picked up a rotisserie chicken yesterday and used some of the meat to fill the pockets. They can be filled with almost anything. They are great to freeze and reheat as well!
Chicken Pesto Pockets
1 c shredded rotisserie chicken meat
2 Tb Pesto
5 pieces sun dried tomato, chopped
1 store-bought pie crust
Preheat oven to 450F. Mix first 3 ingredients in a bowl. Unroll pie crust on a lightly floured surface and roll out a bit with a rolling pin. Using a cookie cutter or the rim of a glass, cut circles into the dough. Take each circle and put a spoonful of chicken mixture into the middle. Fold dough edges up to each other and press closed with fingers. Place on a wax paper covered baking sheet.
Beat egg and brush evenly on to each pocket. Bake for about 15 minutes until golden brown. Let cool on a rack for a couple of minutes before serving.
filling: Saute garlic and 4 c fresh baby spinach until garlic is all wilted. Fill pockets with garlic and shredded mozzarella cheese.