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 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.
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