Modified from Taste of Home
2 cups shredded cooked chicken
2 cups thinly sliced fresh spinach
1 1/4 cup shredded Italian cheeses (they used just shredded provolone, but Ray doesn't like straight provolone so I used the Italian 5-cheese mix)
3/4 cup artichokes, rinsed, drained and chopped (they say water-packed, but I can't ever find that so I just used what my store has, my only gripe is this is not a complete can but I think if I doubled this (and I might for game night), I could use the entire can)
1 garlic clove, minced
1/4 tsp pepper
1 tub (13.8 oz) refrigerated pizza dough (I might try doing my own in the future)
2 tsp cornmeal
Mariana sauce (optional...I didn't use)
In a large bowl, combine the first 6 ingredients.
Unroll pizza dough and cut into 6 4 1/2 inch squares. Soo...when I rolled mine out it was NOT a 12 by 12 square....so I had to try to stretch/roll it. And then it still didn't really cut into nice uniform squares. And honestly it doesn't feel like enough, I had extra filling. I think I would probably recommend TWO tubes. I don't probably get exactly the right amounts of stuff in either, but oh well.
Spoon 1 cup (which really wouldn't fit, I just put what I could and pulled and shoved) of chicken mixture onto each square and then fold over into a triangle. They said use water to seal. That didn't help, I just used a fork to crimp.
Spread cornmeal over sheet pan spared with cooking spray. Place pockets on it (they said prick, I didn't bother as mine weren't completely sealed, but if you are cool like that, prick them). Bake at 425 for 12-15 minutes or until golden brown (12 worked for me).