A few Sundays ago, I threw a few chicken legs with some Sweet Baby Ray’s BBQ Sauce (we used the Hickory and Brown Sugar one for some smokey sweetness) into the Crockpot for dinner. Talk about a perfect Sunday football meal. E was very happy!
We ended up having a few leftover legs, so I decided to make something with them! Pizza dough empanadas are my go-to for leftover chicken. Typically my leftover chicken empanadas have a spicy Mexican twist to them. This time though, I decided to let the BBQ sauce shine. I didn’t add anything to the chicken (no onions, garlic, etc.). I just heated up the chicken and then added it to the pizza dough and baked it. They were AMAZING! This recipe makes four large empanadas. E and I each had one for dinner and then we took one each for lunch the next day. They reheat really well and are very filling.
If you have some leftover chicken in your refrigerator you should definitely make these!
Ready To Go Into The Oven
ALL DONE!
Ingredients:
Trader Joe’s Pizza Dough, one bag
Flour, 1 tablespoon
Shredded or Pulled Chicken, 1 cup
Egg, 1
Sesame Seeds, for topping
Extra Virgin Olive Oil (“EVOO”), 1 tablespoon
Directions:
- Preheat your oven to 425 degrees Fahrenheit.
- Sprinkle flour on your countertop. Section the pizza dough into four large pieces. Roll each of them out into circles (they don’t have to be perfect).
- Heat up a skillet on the stovetop with EVOO. Once the EVOO is shimmering add the shredded chicken. Stir the chicken around for 2 minutes, or until the chicken is warmed through. Take the skillet off the heat.
- Add a heaping spoonful (or two) of the chicken into each of the pizza dough rounds. Be careful not to overstuff your empanadas or they will bust open.
- Close your empanadas by pulling one end of the pizza dough over the other and rolling the edges. Brush with some egg and sprinkle with sesame seeds.
- Bake for 10-12 minutes or until lightly golden brown.
- Enjoy!
