Crockpot BBQ Chicken Pizza Dough Empanadas

One of my FAVORITE make-ahead meals is Crockpot BBQ Chicken. All you have to do is put some boneless chicken breast into the Crockpot with your favorite BBQ sauce and let it cook for 6 hours on low. It is so easy, anyone could do it!

A few weeks ago, E had a day off from work and wanted to throw together an easy dinner. Bless his heart. I told him to make some Crockpot BBQ Chicken. Even he was surprised by how easy it was to assemble and walk away. We ate A LOT of the chicken that night, but we had some leftovers.

A few days later, we were struggling with what to make for dinner, until I remembered we had leftover Crockpot BBQ Chicken in the refrigerator. Instead of eating it straight, I decided to make some pizza dough empanadas. I ALWAYS keep at least one Trader Joe’s pizza dough in the freezer. You just never know when you will want homemade pizza or empanadas! They came together so quickly, and they were a HUGE HIT with E and the kiddos! There were NO LEFTOVERS that night. That is definitely the sign of a keeper recipe! I love using leftovers in new ways!

Ingredients:

Leftover BBQ Pulled Chicken Breast

Trader Joe’s Pizza Dough, 1 package

Sesame Seeds, for sprinkling on top of the empanadas

Egg, 1, for egg washing the top of the empanadas

Directions:

  1. Preheat your oven to the temperature listed on your pizza dough. I use Trader Joe’s pizza dough and the oven temperature required to bake is 425 degrees Fahrenheit.
  2. Assemble the empanadas. Egg wash the top of each empanada and then sprinkle them with sesame seeds.
  3. Bake the empanadas for 9-11 minutes or until they are golden brown.
  4. Enjoy!