These can be stuffed with anything. I typically use leftover rotisserie chicken and mozzarella cheese. However, they would be amazing with pepperoni, ham, Canadian bacon, and your favorite cheese.
What You Need
For the dough:
- 2 cups Cup 4 Cup gluten-free flour, plus more for dusting.
- 1 T baking powder
- 1 t salt
- 2 cups non-fat greek yogurt, drained of any liquid.
For the filling:
- 1 pound of shredded chicken breast.
- 1 1/2 cups shredded cheese of your choice.
For the topping:
- Melt 1/4 cup of butter or margarine.
- Italian seasoning
Directions
Preheat over to 425 Degrees.
In a medium bowl combine the flour, baking powder, and salt. Whisk well.
Add the yogurt and mix with a fork or spatula until well combined, it will have some crumbles and be slightly sticky.
Light dust flour on a work surface (I use this silicon mat for easy clean up). Remove the dough from the bowl. It will be sticky. Using flour on the mat and your hands help. Lightly. need the dough until all the crumbles and flour are mixed in.
Divide the dough into 8 equal balls.
lightly sprinkle your work surface with flour. Using your hands press the dough ball into thin rounds. About 7 inches in diameter.
Place about 2 oz or chicken down the middle of the round. Top with 3 T of cheese. Fold the right side of the dough over the top of the chicken and repeat with the left side.
Brush with melted butter and sprinkle a little Italian seasoning on top.
Place on a parchment lined baking sheet. Bake until golden, 20 minutes.
Serve with marinara or preferred dipping sauce.
