Creamy Spinach & Artichoke Chicken Bakes

• Meat

  • 2 cups Chicken breast, cooked

• Produce

  • 1 cup Artichoke hearts
  • 6 cloves Garlic
  • 2 cups Spinach, fresh leaves

• Baking & Spices

  • 1 tbsp Active dry yeast
  • 3 cups All-purpose flour
  • 1/2 tsp Black pepper, freshly-cracked
  • 1 tsp Paprika
  • 1 1/2 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Oil
  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Unbaked pizza crust

• Dairy

  • 8 oz Cream cheese
  • 3/4 cups Greek yogurt
  • 1 cup Mozzarella cheese
  • 1/2 cup Parmesan

• Liquids

  • 1 cup Water

Found on gringalicious.com

Description

Ingredients

• 1 unbaked pizza crust (or recipe follows)
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 2 cups fresh spinach leaves, roughly chopped
• 1 cup artichoke hearts
• 8 ounces (1 package) cream cheese
• 3/4 cups Greek yogurt
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 cup freshly grated parmesan
• 2 cups cooked chicken breast, cubed
• eggwash: 1 egg white + 2 tablespoons water, whisked together for brushing
• 1 cup shredded mozzarella cheese
• 1 cup warm water
• 1/2 teaspoon salt
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 2 tablespoons oil
• 3 cups all purpose flour

Directions

• Combine yeast, sugar, and water in a medium mixing bowl and let sit for about 5 minutes until bubbly. Add other ingredients and mix until it starts to form a dough.
• Turn out onto a lightly floured surface and knead for around 5 minutes. It should be smooth and resilient.Grease a medium bowl and place dough inside. Flip in bowl to cover all sides with oil and cover with towel or plastic wrap.Put in warm place to rise until doubled in size.
• Saute garlic with oil in a skillet over medium heat until browned, about 3 minutes. Add spinach and cook for 2 - 3 minutes more until wilted. Remove from heat and cool for about 5 minutes.
• Add spinach mixture to a food processor or blender along with the artichoke hearts, cream cheese, yogurt, paprika, pepper, salt, and parmesan; pulse until well mixed and nearly smooth.
• Scrape out the mixture into a medium mixing bowl and stir in the chicken to combine.
• Preheat oven to 400 degrees F (200 C) and line a baking sheet with parchment.
• On a lightly floured surface, roll out the risen dough into a rectangle-ish shape thats about 1/4 inch thick and cut into 6 even smaller rectangle pieces. Divide the filling among all 6, spooning it into the centers. Now fold in the shorter sides of each piece onto the filling, followed by one of the longer sides. Brush the folded parts with eggwash and overlap the last side and press down to seal each chicken bake like a yummy little package.
• Place the chicken bakes at least 2 inches apart on prepared pan with the creased side underneath. Brush the tops with eggwash and sprinkle on mozzarella cheese. Bake for 12 - 15 minutes until golden brown on top. Remove and cool for at least 5 minutes before serving hot.