1 (16oz) jar Alfredo sauce
1 (10 oz) bag fresh spinach
1 tsp. salt
1 (8 oz) bag shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup mushrooms (optional)
1/4 cup of sun dried tomatoes for more flavor, but it is completely optional
3 (13.8 oz) cans refrigerated pizza dough
Preheat oven to 375 Line a baking sheet with parchment paper and set aside.
Mix shredded chicken, alfredo sauce, spinach, salt, mozzarella cheese, Parmesan cheese, and mushrooms together in a large bowl.
Roll out the dough and cut to make rectangles for pockets. Place some of chicken mixture on one half of the rectangle dough leaving a 1 inch border. Fold the other half of dough over and press edges together until sealed.
After stuffing and folding each pocket, place on baking sheet. Whisk egg and 1 Tbsp. water together and brush over the top of each pocket. Bake at 375 for 15-18 minutes or until golden brown on top. Cool 10 minutes before serving.
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