Name: Pesto Chicken and Sun-Dried Tomato Turnovers
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Yield: 8
Ingredients: 1 pound prepared pizza dough (store-bought or homemade, divided into 8 portions); 2 cups cooked shredded chicken breast; 1/2 cup oil-packed sun-dried tomatoes, drained and chopped; 1/2 cup basil pesto (store-bought or homemade); 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 large egg, beaten (for egg wash); 1 tablespoon olive oil (for brushing dough if needed); All-purpose flour (for dusting work surface)

Description

Flaky turnovers filled with shredded chicken, sun-dried tomatoes, and basil pesto folded into pizza dough for a bright, herbaceous twist on hot pockets. Pesto-based filling freezes reliably without separation, offering fresh summer-inspired flavors year-round. Practical for lunches with quick reheat from frozen. Approximate cook time is 24 minutes.

Cultural Background

Turnovers trace back to medieval Europe with portable filled pastries like Cornish pasties for miners and empanadas in Latin America, while pizza dough originates from Italian flatbreads evolving into Neapolitan pizza in the 18th-19th centuries. This recipe blends those traditions with American hot pocket-style convenience and pesto from Genoese basil sauce history dating to Roman times. The combination creates a modern freezer-friendly lunch inspired by Italian-American calzones and British hand pies.

Recipe Info

PREP TIME: 25 minutes
COOK TIME: 24 minutes
TOTAL TIME: 49 minutes
SERVINGS: 8
DIFFICULTY: Medium

Ingredients

1 pound prepared pizza dough (store-bought or homemade, divided into 8 portions)
2 cups cooked shredded chicken breast
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup basil pesto (store-bought or homemade)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 large egg, beaten (for egg wash)
1 tablespoon olive oil (for brushing dough if needed)
All-purpose flour (for dusting work surface)

Instructions

Preheat oven to 400°F and line two baking sheets with parchment paper.
On a lightly floured surface, divide the pizza dough into 8 equal pieces and roll each into a 6-inch circle about 1/4-inch thick.
In a medium bowl, combine the shredded chicken, chopped sun-dried tomatoes, basil pesto, mozzarella cheese, and Parmesan cheese until evenly mixed.
Place about 1/3 cup of the filling on one half of each dough circle, leaving a 1/2-inch border around the edge.
Fold the empty half of the dough over the filling to form a half-moon shape and crimp the edges firmly with a fork to seal.
Place the turnovers on the prepared baking sheets, brush the tops with the beaten egg for a golden finish, and cut two small slits in the top of each for steam to escape.
Bake for 20-24 minutes until the crust is golden brown and crispy, rotating the sheets halfway through for even cooking.
Remove from the oven and let cool on the baking sheets for 5 minutes before serving or cooling completely for freezing.

Tips

- Cool turnovers completely on a wire rack before freezing to prevent sogginess from trapped steam.
- Common mistake to avoid is overfilling the turnovers, which can cause leaks during baking or freezing.
- Substitution suggestion: Use rotisserie chicken for convenience or swap sun-dried tomatoes with roasted red peppers if preferred.

Nutrition

Calories: 320
Protein: 22g
Carbs: 28g
Fat: 14g