Artichoke Chicken Pockets

• 2 cups shredded cooked chicken breast
• 2 cups thinly sliced fresh spinach
• 1-1/4 cups shredded provolone cheese
• 3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1 tube (13.8 ounces) refrigerated pizza crust
• 2 teaspoons cornmeal
• Marinara sauce, optional

1. In a large bowl, combine the first six ingredients. Unroll pizza dough; cut into six 4-1/2-in. squares. Spoon 1 cup chicken mixture onto the center of each square; brush edges of dough with water. Fold one corner of each square over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal.
2. Sprinkle cornmeal over a 15x10x1-in. baking pan coated with cooking spray. Place pockets in pan; prick tops with a fork. Bake at 425u0b0 for 12-15 minutes or until golden brown. Serve with marinara sauce if desired.

chicken, fresh spinach, provolone cheese, water, garlic, pepper, crust, cornmeal

Taken from www.tasteofhome.com/recipes/artichoke-chicken-pockets/ (may not work)