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To create the perfect Chicken Parm Hot Pockets, understanding the role of each ingredient is essential. Each component contributes to the overall flavor and texture, resulting in a satisfying and indulgent dish.

Chicken Parm Hot Pockets

Indulge in a modern twist on the classic Chicken Parmesan with these irresistible Chicken Parm Hot Pockets! Perfectly portable, these cheesy delights feature tender chicken, rich marinara, and gooey mozzarella, all wrapped in a flaky crust. Easy to make and customizable, they’re perfect for quick lunches, dinner for kids, or snacks. Bring comfort food to your table with this delicious recipe today! #ChickenParm #ComfortFood #HotPockets #Recipe #EasyMeals #FamilyDinner
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Ingredients
  

2 cups cooked chicken (shredded or diced)

1 cup marinara sauce

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes (optional)

1 package (2 sheets) refrigerated pizza dough

1 egg (for egg wash)

Cooking spray or olive oil for greasing

Fresh basil leaves (for garnish, optional)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with cooking spray or olive oil.

    Prepare Chicken Mixture: In a mixing bowl, combine the shredded chicken, marinara sauce, mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, and red pepper flakes (if using). Mix well until everything is evenly coated.

      Roll Out Dough: Unroll the pizza dough onto a floured surface. If using the dough sheets, roll them out to about 1/4 inch thick. Cut the dough into rectangles, approximately 5 x 7 inches (you should get about 8 rectangles per sheet).

        Fill Hot Pockets: Place a generous spoonful of the chicken mixture onto one side of each rectangle, leaving a border around the edges. Be careful not to overfill.

          Fold and Seal: Fold the other half of the dough over the filling. Use a fork to press down the edges to seal, crimping them tightly to prevent leakage during baking.

            Prepare Egg Wash: In a small bowl, beat the egg and brush it over the top of each hot pocket to give them a golden color.

              Bake: Place the sealed hot pockets on the prepared baking sheet and bake for 15-20 minutes, or until they are golden brown and puffed up.

                Serve: Remove from the oven and let them cool for a few minutes. Serve warm, garnished with fresh basil leaves if desired, and enjoy your Chicken Parm Hot Pockets!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4 (2 hot pockets each)