Chicken, Mushroom and Potato Pockets

• 2 Tbsp. oil
• 3 cups (about 1/2 of 30-oz. pkg.) ORE-IDA Potatoes OBrien
• 2 cups sliced fresh mushrooms
• 3 cups loosely packed baby spinach leaves
• 2 cans (11 oz. each) refrigerated thin crust pizza dough
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 2 tsp. garlic powder
• 1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips, chopped

1. Heat oil in large skillet on medium-high heat.
2. Add potatoes; cook 10 min., stirring frequently.
3. Add mushrooms; cook 3 to 5 min.
4. or until tender, stirring occasionally.
5. Stir in spinach.
6. Remove from heat.
7. Heat oven to 400F.
8. Unroll 1 can of pizza dough onto lightly floured cutting board; cut into 6 pieces.
9. Gently pat out each dough piece to 5-inch square.
10. Repeat with remaining can of dough.
11. Mix cream cheese spread and garlic powder in large bowl until blended.
12. Add chicken and potato mixture; mix well.
13. Spoon onto dough squares, adding about 1/2 cup chicken mixture to each.
14. Spread to within 1/2 inch of edges.
15. Fold squares diagonally in half; press edges together to seal.
16. Use sharp knife to cut 1 or 2 slits in top of each pocket.
17. Place on baking sheet sprayed with cooking spray.
18. Bake 12 to 15 min.
19. or until lightly browned.

oil, mushrooms, baby spinach leaves, dough, philadelphia, garlic powder, chicken

Taken from www.kraftrecipes.com/recipes/chicken-mushroom-potato-pockets-188902.aspx (may not work)