In a skillet, cook ground chicken, breaking up lumps with a fork, until no pink remains. Remove from heat and stir in sauce. Cool to room temperature. Stir in cheese.

On a piece of wax paper, roll dough into a rectangle with a thickness of about 1/4 inch. Cut into 16 equal size pieces. Divide chicken mixture evenly between pieces of dough, keeping the mixture in the centre of each piece of dough.

For each piece of dough, pull the corners up over the filling and pinch the edges together so the filling is completely enclosed in the dough. Place on a parchment paper covered baking sheet. Brush each pocket with beaten egg. Bake at 400F for 20 minutes or until dough is well browned and crisp.

Variations: Taco pockets - cook ground chicken with 1 package of taco seasoning mix according to package instructions. Use salsa instead of pizza sauce and Cheddar cheese instead of Mozzarella

Pesto Pockets - use 1 cup sundried tomato pesto or basil pesto instead of pizza sauce. Use grated Parmesan or Asiago cheese instead of Mozzarella.

Freezer tip:
Cool baked Chicken Pockets and put them in a re-sealable plastic bag. Seal and freeze for up to 3 months. Reheat in the microwave on high for 1-2 minutes.