This fun finger food is sure to be a crowd pleaser.
2 tsp olive oil
1/3 pound skinless boneless chicken breasts
¼ tsp dried oregano
1/8 tsp kosher salt
1 tsp ground pepper
2 ounces reduced fat cream cheese
¼ cup plus 2 Tbsp parmesan cheese
½ cup Newman's Own® Sockarooni Sauce
1 13-ounce pizza crust
1 egg
1 tsp water
- Preheat oven to 425 degrees. Heat olive oil in pan over medium heat. Cut chicken into small chunks and add to pan. Sprinkle with oregano and cook about 4 minutes over medium heat, stirring often.
- Turn heat to medium low and add cream cheese and parmesan and stir until melted. Add the Sockarooni sauce, stir well and turn off the heat.
- Roll out the dough on a lightly floured surface to a 20 x 12 inch rectangle. Cut into 8 squares. Make the egg wash by mixing the egg and water well with a fork. Scoop about 1 ½ heaping tablespoons onto each square. Lightly brush egg wash over each edge and fold one corner to the opposite in a diagonal way to create a triangle.
- Crimp the edges with a fork, lightly brush the triangle with egg wash and sprinkle cheese all over.
- Bake for approximately 17 minutes. Serve with Sockarooni sauce for dipping.
By: Savor the Thyme
