Cheesy Chicken Pesto Pita Pockets (Sourdough)

Servings: 6

• 3 cups All Purpose Flour
• ¾ cup Warm Water
• ¼ cup Warm Whole Milk
• ¼ cup Olive Oil
• 1 tbsp. Honey
• 1 ½ tsp. Active Dry Yeast
• 1 tsp. Salt
• 2-3 cups Shredded Chicken, or rotisserie chicken
• 1/3 cup Pesto
• ¼ cup Sundried Tomatoes, chopped
• 1 bag Organic Valley Italian Herb Mozzarella

1. In a large bowl, combine the warm water and warm milk. Stir in the honey and yeast. Set aside to bloom for 10 minutes.
2. Add the flour, olive oil, and salt. Mix until a shaggy dough, then turn out onto a clean surface to knead 4-5 minutes, until a smooth dough ball. Place in a clean bowl, cover with plastic or a damp cloth to rise in a warm environment for 1-2 hours, until doubled in size.
3. Divide the dough into 6 equal pieces. Roll into tight balls, then set aside while you prepare the filling.
4. In a separate bowl, combine the shredded chicken, pesto, sundried tomatoes, and half of the Italian Herb Mozzarella. Mix well.
5. Roll out each dough ball to ¼” thick, add 1/6^th of the pesto chicken and 1-2 tablespoons of the remaining shredded cheese.
6. Pinch the ends together to seal and place seam-side down onto a plate. Repeat with remaining dough pieces, then cover with a damp cloth to rise for 30 minutes.
7. Heat up a skillet over medium high heat.
8. Roll out the stuffed pitas to ½” thick, then place on to heated skillet. Cook for 30-45 seconds then flip to cook an additional 1 minute. Cook for a total of 5-6 minutes, flipping every minute to keep from burning.
9. Brush with a melted butter and herb mixture to enjoy warm!