Chicken Ham Pockets
12-inch Dutch oven
12 briquettes on the lid
12 briquettes on the bottom
Baking time: 25-30 minutes
1 chopped bell pepper
2 cups chopped cooked chicken
2 cups shredded Swiss cheese
½ cup chopped cooked ham
1 (10.4-ounce) can cream of chicken soup
1 (8–ounce) package cream cheese, softened
1 (.7-ounce) package dry ranch salad dressing mix
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons olive oil
In a large bowl, mix chicken, cheese, ham, soup, cream cheese, bell pepper, and ranch salad dressing seasoning until completely mixed.
On a clean, flat surface, unroll pizza dough. Cut dough in half crosswise. Spoon half of chicken mixture into the center of each rectangle. Fold 1 short side of dough over filling, pressing or crimping edges to seal. Place chicken pockets on prepared baking sheet. Brush evenly with olive oil. Place in Dutch oven and bake 25-30 minutes or until lightly browned. Let cool 5 minutes before serving.