How’s your fall season going? Has it gotten cold enough for hats and gloves yet? Mother Nature is having serious mood swings around here. The other day it was a high of 46 degrees. Today it’s a high of 70. Who can keep up? Now that’s we’re into November, the 70 degree days don’t feel very seasonal. I’m not wishing for freezing cold temps, but I’ll admit I didn’t feel all that bad slipping into my Uggs, layering a puffy vest over my sweater and grabbing one of these Chicken, Spinach & Artichoke Pockets to warm up each hand. These edible hand warmers have got it all – think spinach and artichoke dip plus chicken and creamy, garlicky cheese, all wrapped up in a warm, chewy pocket that’s topped with – of course – more cheese.
I probably had most of you at spinach artichoke dip, didn’t I? It’s tough to find anyone who doesn’t love a good artichoke dip. My mom made the most addictive 3-ingredient artichoke dip when I was growing up. I then pretty much lived on that dip in college, and naturally got my kids hooked on it at a young age. Sneaking in the spinach was a risk I took when my kids were little, hoping they wouldn’t notice it too much when they were inhaling the dip that they loved so much. I’m happy to report that my mission was a success. And since spinach is really the only controversial ingredient in these Chicken, Spinach & Artichoke Pockets, I knew they’d love them right away.
Now, full disclosure, the filling for these Chicken, Spinach & Artichoke Pockets isn’t exactly like the dip – it’s better. The dip that I usually make at home has Parmesan cheese as the only cheese. I love Parmesan for its salty, sharp flavor. But we are upping the ante here by using a mixture of sharp Asiago cheese and mild, creamy Boursin. I love how these two cheeses balance each other and make for a really nice, complex flavor profile. I like the Boursin Garlic & Herb cheese, cause garlic, but you could use any flavor of Boursin that you like.
These Chicken, Spinach & Artichoke Pockets couldn’t be easier to make. You’ll mix up the filling all in one bowl, stuff the pockets and bake. For the chicken, you can use rotisserie chicken breast that’s already cooked, or simply do what I do and boil 1-2 chicken breasts in some water or chicken broth. As with any pocket type of thing, be sure not to overstuff. Also be sure to seal the edges well and make a tiny slit or two in the tops to allow air to escape. Then they’ll be perfect, I promise.
These fun little hand warmers are great as a grab-and-go lunch and delicious when served alongside a big green salad at dinner time. I know everyone in your house is going to love them. Enjoy!
- 1 package thin crust pizza dough
- 1 cup shredded asiago cheese
- 1/4 cup minced onion
- 1 cup cooked, shredded chicken breast
- 1/2 cup chopped artichoke hearts
- 1 package Boursin Garlic & Herb cheese
- 1 Tbsp. minced garlic
- 1/3 cup frozen spinach, squeezed dry
- 1 tsp. salt
- 1 egg, beaten
Preheat oven to 400 degrees. Remove pizza dough from refrigerator and allow to rest on the counter while you prepare the filling.
Combine all ingredients in a bowl except for the egg. Roll the pizza dough onto a floured surface. Using a cereal bowl, trace four 6-8 inch circles in the dough. Place the filling on one half of each circle, leaving 1/2 inch of perimeter. Fold the other half of the dough over the filling and crimp the edges with a fork.
Place the pockets onto a parchment-lined baking sheet. Cut a tiny slit or two into the crust. Brush with the egg and sprinkle with additional Asiago cheese. Bake 22-25 minutes.