Italian Chicken Pockets

Italian Chicken Pockets

Italian Chicken Pockets


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


My sister-in-law prepared these hearty sandwiches that are filled with chicken, mushrooms and pepperoni.  My husband loved them so much; he insisted I ask for the recipe.

             Tricia Buss                                                                          Telford, Pennsylvania


Italian Chicken Pockets Recipe

Italian Chicken Pockets

¾ lb. boneless skinless chicken breast, cubed

2 Tbsp. olive oil

1 medium green peppers, chopped

1 cup sliced fresh mushrooms

1 package (3 ½ oz.) sliced pepperoni

1 cup spaghetti sauce

3 pits breads (6 inches), halved and warmed

Grated Parmesan cheese, optional


In a large skillet, cook chicken over medium heat in oil until no longer pink.  Add green pepper and mushrooms; cook until tender, stirring occasionally.  Add pepperoni and spaghetti sauce; heat through.

Spoon into pita bread halves.  Sprinkle with cheese if desired.          6 servings


(Recipe for Italian Chicken Pockets was on, 2014)


Pepperoni Spinach Quiche

Pepperoni Spinach Quiche

Pepperoni Spinach Quiche

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Several years ago, I had to come up with an appetizer to serve at a pool party, and this colorful quiche was a hit.  It’s great on an antipasto tray, cut into wedges.

                Elly Townsend                                                                                   Summerfield, Florida


Pepperoni Spinach Quiche Recipe

Pepperoni Spinach Quiche

1 tube (8 oz.) refrigerated crescent rolls

1 large sweet red pepper, chopped

1 Tbsp. olive oil

1 garlic clove, minced

5 eggs, lightly beaten

½ cup shredded part-skim mozzarella cheese

½ cup frozen chopped spinach, thawed and squeezed dry

¼ cup sliced pepperoni, cut into strips

¼ cup half-and-half cream

2 Tbsp. grated Parmesan cheese

1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh basil or 1 tsp. dried basil

Dash pepper

Separate crescent dough into eight triangles; place in an ungreased 9 inch fluted tart pan with removable bottom with points towards the center.  Press onto the bottom and up the sides to form a crust; seal seams.  Set aside.

In a small skillet, sauté red pepper in oil until tender.  Add garlic; cook 1 minute longer.  Remove from the heat.  In another small bowl, combine the remaining ingredients; stir in red pepper mixture.  Pour into crust.

Bake at 375 F. for 25-30 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.         8 servings

(Recipe for Pepperoni Spinach Quiche was in