Garlic Pizza Pockets

• ½ stick of butter, more if for dipping
• ½ t. garlic powder,more if for dipping
• 1 t. parsley flakes
• ¼ t. oregano
• 6 slices of ham
• 8 oz shredded mozzarella cheese
• ¼ c. chopped onion
• 1 tube refrigerated pizza dough, not thin crust (prevents tearing)
• 2 - 4 T. pizza sauce (optional), plus extra for dipping.  I would probably only use 2 T. since I'm also using the garlic butter.     I don't want it to run off the edge.  =)

►In microwavable mixing bowl, melt ½ stick of butter.  Add ½ t. garlic powder, parsley flakes, and oregano.  Stir together.
Cut the ham into small squares with pizza cutter and add to mixing bowl.  Add mozzarella cheese, onions, and pizza sauce.  Stir together until you can see the parsley (or sauce if you used it) is evenly distributed throughout.
I made mine without sauce this time.  It wasn't dry because of the butter and melted cheese.
►Spray cookie sheet, and lightly spray plastic cutting board if you have one.  Unroll pizza dough onto cutting board (easier to handle if cold), stretching slightly.  With pizza cutter, cut into eight pieces.
►Spoon 1/3 - 1/2 c. mixture onto each piece in center, making sure none is near the side edges.  Pick up the dough by the thickest end and stretch slightly as you fold it over to the other end.  Press edges together with fork, being careful not to puncture the dough.  Carefully place on greased cookie sheet.
►Bake at 425º for 12-15 minutes until lightly browned.
Makes eight.
Great with salad!
►Serve with pizza sauce or garlic butter (1 stick butter to 1 t. garlic powder).

JohnDavid even liked it without pizza sauce in it.  =)

It was a success!!!

Upside-Down Chicken/Broccoli Pizza

• 3 T. olive oil
• 1 large onion, chopped, about 1 cup
• 2 c. cubed chicken, not cooked
  
• 2 t. Italian seasoning
• ½ t. salt
• ¼ t. pepper
• 4 oz. mushrooms, optional
• 3 cups (16 oz. frozen bag) cooked broccoli, chopped
• ½ c. ranch dressing (leaving this out next time)
  
• ½ c. white Alfredo sauce (using 1 cup next time)
  
• 2 c. (8 oz) shredded mozzarella cheese
• 1 11-oz. tube refrigerated pizza dough
• 1 egg, beaten
  

~Preheat oven to 400º.
 ~If you have one, use a skillet with oven-safe handles.  Heat oil in skillet, add onions, mushrooms, seasonings, and chicken.  Cook until chicken is cooked through.
~Cook broccoli, drain.
~After chicken is cooked, stir in broccoli, ranch dressing, and Alfredo sauce.
~In oven-safe skillet, sprinkle cheese over mixture and remove from heat.  Or pour mixture into a casserole dish and sprinkle cheese on top.
~Unroll dough and lay over top of skillet or casserole dish.  Fit dough over the edge of pan and cut off corners of dough.  Create a crust by rolling any excess dough down, and then stuffing along inside the edge of pan.  (My edges that were higher browned first.)
~Brush with beaten egg and bake for 18-20 minutes.  Let rest a few minutes before serving.
Source:  adapted from Hidden Valley Ranch recipe in Woman's Day magazine.

I knew JohnDavid probably would not like this, so I made him one without sauce. (I cooked more of everything in the recipe)  He liked it. (ETA: not as much as I thought.  Prob just make him a pizza next time =) I topped it with the dough I cut from the edges.  His was done in 16 minutes.
The dough was much bigger than I realized, and it would easily cover a rectangular dish, with leftovers for JohnDavid's.  I still have a little in a zip-loc baggie in the fridge.  2/12/10 ETA:  I looked again at the pizza dough at the store, and saw another tube, and realized I'd gotten the thin crust -- slimmer, longer tube.

I didn't care for the slight ranch taste, and will probably use all the Alfredo mix next time.  I bought McCormick's, and it makes one cup.