Make Your Own Hot Pockets: Italian Chicken & BBQ Chicken

Ok, not fair (fare? jeez, I should know that) to say I'd post two more hot pocket ideas, hold out on you, and then make a bigger deal of them than they are. Here's how it goes:

For Italian Chicken-

Do everything from the past post EXCEPT instead of adding salsa add marinara sauce. Still cook out most of the liquid, so the marinara sauce gets super thick and sticks to the chicken and veggies. Replace Mexican cheese with Parmesan cheese. Presto, that's it!

For BBQ Chicken-

Do everything from the past post EXCEPT instead of adding salsa add Sweet Baby Ray's BBQ sauce. Again, cook out as much liquid as you can which means the BBQ sauce sort of caramelizes on the chicken (=awesome). I even used the Mexican cheese in this, though I am sure Pepper Jack would be good too. When I reheated a left over BBQ one it seemed a little dry (it had lots of extra crust), so I just dipped it in some more SBRs.

I liked all three, I loved the salsa chicken pockets and the BBQ chicken pockets.

Just in case you didn't catch it yet- I really think the key is to have the ingredients pretty dry when you put them in the pockets. I'm also still not sold on pie crust as the best way to go about this, but I know it is much better than puffed pastry, and pizza dough seems too heavy though maybe not if you got it thin enough. I'll have to keep trying...

Headed out of town tomorrow, but fully intending to test recipes on the family so I'll keep you posted! I have a blueberry dessert in mind that I am anxious to experiment with :)