A delicious twist on calzones, these BBQ Chicken and Bacon Pockets are perfect for a quick dinner or a fun meal with friends.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Cook the bacon in a skillet over medium heat until crispy. Remove and crumble once cooled.
Save the bacon grease for added flavor in the next step.
In the same skillet, sauté the onion until softened, then add the shredded chicken and barbecue sauce. Stir to combine and heat through.
Adding the barbecue sauce while cooking enhances the flavor.
Roll out the pizza dough on a floured surface and cut into four equal pieces.
Ensure the dough is evenly rolled for consistent cooking.
Divide the filling among the dough pieces, placing it on one half of each piece. Top with crumbled bacon, shredded cheese, and cilantro.
Don't overfill to prevent the pockets from bursting during baking.
Fold the dough over the filling and seal the edges with a fork. Place on the prepared baking sheet.
Pressing firmly with the fork ensures the pockets stay sealed.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Check halfway through to ensure even baking.
Let the pockets cool slightly before serving. Enjoy with extra barbecue sauce if desired.
Serving with a side of coleslaw adds a refreshing contrast.
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