Chicken (or Turkey) Pot Pie Crumble

Jessie and I did a menu swap before Christmas, but I'm just now getting around to sharing the recipes!  As usual, Jessie's picks for our weekly meals did not disappoint.  We started out with this one-pan-dinner, which I enjoyed more than I thought I would.  The crumble topping takes the dish up a notch from your standard "pot pie".  I had Thanksgiving leftovers, so I swapped out turkey for chicken, leaving everything else the same.  The directions seem long, but it's really fairly simple to pull together.


1 ½ pounds chicken (or turkey) 
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas

Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream

DIRECTIONS

To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).

Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.

For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.

Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.

Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.

Biscuit Pot Pie

Everyone loves pot pie, right?!  I made a few changes and used leftover turkey and homemade turkey stock in this yummy dish.  I chopped the veggies and made the biscuits earlier in the day, making this an easy dinner to put together on a busy afternoon.  Everyone in my family cleared their plates!  My husband and I both agreed that we could have used more filling, so I might double the veggies and add a bit more liquid next time.

• 2 tablespoons unsalted butter 
• 2 cloves garlic, minced 
• 1 small onion, diced 
• 3 carrots, peeled and diced 
• 2 ribs celery, diced 
• 1/3 cup all-purpose flour 
• 2 cups chicken broth or turkey stock
• 1 1/2 cups milk 
• 1/2 teaspoon thyme 
• Kosher salt and freshly ground black pepper, to taste 
• 3 1/2 cups shredded chicken, or turkey 
• 1/2 cup frozen peas 
FOR THE BISCUITS 
• 2 cups all-purpose flour 
• 2 teaspoon baking powder 
• 1 teaspoon sugar 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 4 tablespoons (1/2 stick) unsalted butter, cut into cubes 
• 3/4 cup buttermilk
• 
  

• Line a baking sheet with parchment paper or a silicone baking mat; set aside. 
• In a large bowl, combine flour, baking powder, sugar, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add buttermilk and stir using a rubber spatula until a soft dough forms. 
• Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Cut out 6-8 rounds using a 3-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; set aside in the refrigerator. 
• Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray. 
• To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in chicken and peas; season with salt and pepper, to taste. 
• Add chicken mixture to prepared baking dish. Place into oven and bake for 15 minutes. Top with prepared biscuits and bake until tops are golden brown, an additional 10-12 minutes. Let cool 5 minutes before serving.

Squash Stuffed Rice Pilaf

I've made several versions of this over the past few weeks and thought I'd share one of my favorite go-to meals for the Fall season.  You can play with the ingredients and use different kinds of squash to find what suits your family best!  I've done it before where you roast the pilaf inside the squash, but I find just filling the already-roasted squash with the already-preapred pilaf gets the food in my little one's mouths faster.  This is a great way to use leftover turkey as well!


Squash:
1 medium squash for every two people, cut in halves or quarters, depending on size (I typically use three acorn squash for my family of five, or two butternut squash)

Preheat oven to 350.  Light oil a roasting pan.  Clean out seeds from the squash.  Place flesh-side-down on the roasting pan.  Bake for 45-60 minutes, until flesh is tender (use a fork or knife to test).

Pilaf:
1 cup long grain rice, prepared as directed (I use half chicken broth and half water for the liquid)
1/2 cup wild rice, prepared as directed
2 Tbsp butter
1/2 onion, chopped
two stalks celery, chopped
1 garlic clove, minced
1/2 tsp thyme
1/2 tsp ground sage
1/2 - 1 cup meat, optional (My favorites are cooked and crumbled bacon or leftover turkey.  Cooked and diced chicken works well, as does a mild crumbled sausage)
1/2 apple, chopped
1/4 cup fired cranberries
1/3 cup toasted nuts
salt and pepper to taste

Melt butter in a large frying pan on medium-high heat.  Add onions, celery, and garlic and cook until they are starting to soften, about five minutes.

Add thyme, sage, meat and apple.  Cooke about five more minutes (the apple will still have a little texture to it.  You can cook it first with the onions if you want it to be softer).

Last, add rice to pan.  Turn heat down to medium, and stir while cooking a few minutes to combine everything well (you can cooke more or less time, depending on how dry you want your pilaf to be.). Season to taste with salt and pepper.

Remove pan from heat.  Stir in cranberries and nuts.  Pile pilaf into baked squash halves, top with a dollop of butter (why not?!), and serve hot.

Happy Thanksgiving week!

Thai Turkey Burgers with Broccoli Slaw

Jessie and I did another week-long menu swap - so fun!  Trying the recipes she sent was even more fun than picking out the ones to send her.  This week, each post will be one of the recipes she sent for me to make.

I started with these burgers  which I was really excited about.  In the end, we didn't get to eat the burgers with the slaw, but topped them with some chard that I spiced up and sautéed.  It worked even though I was disappointed that I could not find any slaw or even raw cabbage.  But the flavor of the burgers was fantastic and everyone enjoyed them.

Served with Sesame-Ginger Asparagus - delicious!


1/2 cup of bread crumbs
1 egg
1 lb of ground turkey or chicken
1 carrot, shredded
2 cloves garlic, minced
1 tsp ginger, grated
1 tsp chili paste (I used sweet chili sauce)
2 Tbsp cilantro, finely chopped
2 scallions, finely diced
juice of 1 lime
1 tsp of lime zest
1 tsp curry powder 
Salt and pepper

Preheat your grill to medium-high heat for 15 minutes.

Combine all ingredients in a bowl and mix to combine. Form ground turkey mixture into patties.  

Grill - flipping once - for about 8 to 12 minutes, checking to make sure they are properly done before serving.  Serve with broccoli slaw as a side or on top with toasted buns.

Broccoli slaw
1 bag broccoli slaw fixins
1/4 cup mayo
juice of 1 lime
bunch of cilantro
1 tbsp chili paste
1 teas of sesame oil
salt and pepper

Combine all ingredients in a bowl and mix to coat. Cover with plastic wrap and let rest 20 minutes so that the flavors mingle before serving.

Butternut Tortilla Soup

This soup was unlike any I'd tasted before.  We really liked it!  The toasted tortillas blended with the squash and jalapeño to create a terrific flavor.  And the varying textures kept each bite interesting.  A dollop of sour cream or some crumbled cotija would be a great addition.  But even without it, my husband and I both agreed after each bite that it was delicious!


Adapted from a recipe I copied from one of my mom's cookbooks


1 medium-sized butternut squash; peeled, seeded, and cut into 1-inch chunks
1 cup corn kernels
1 cup onion, coarsely chopped
2 large garlic cloves, cut into fourths
1 jalapeño, seeded and de-stemmed
2 Tbsp vegetable oil
3 corn tortillas, cut into 1-inch pieces
1 tomato, seeded and chopped
2 Tbsp tomato paste
1 Tbsp cumin
6 cups chicken broth
1 pound ground turkey
6 oz. spinach, chopped
1 15 oz. can white hominy, drained
salt and pepper to taste


Cook the butternut squash.  Use whatever means you want; sauté, steam, or roast.  The goal is for the chunks to be cooked, but not too soft.  I steamed mine until they were tender when pierced with a fork - about ten minutes.  Once cooked, set aside.

While squash is cooking, put the corn, onion, garlic, and jalapeño in a food processor or blender and pulse until finely chopped.

Heat oil over medium heat in a large stock pot.  Add tortillas and sauté until starting to brown and slightly crisp.  Stir in the corn mixture, tomato, tomato paste and cumin and cook for 5 minutes, stirring frequently.  Stir in the broth and 1 1/2 cups squash and bring to a boil.  Simmer for 10 minutes and then blend the soup using an immersion blender or in batches in a food processor or blender.

Return soup to stock pot and bring back to a boil.  Reduce heat and simmer for 10 minutes.  While soup is simmering, brown turkey over medium-high heat, breaking into chunks.  Once fully cooked, add to soup.

Stir in spinach, hominy, and remaining squash.  Cook 3-5 more minutes.  Season with salt and pepper to taste and serve.  Makes about 12 cups.

Asian Turkey Burgers with Sriracha Mayonnaise

These burgers had great flavor!  We followed the suggestion to only use the sriracha mayonnaise as a topping and were satisfied.

Makes 4 burgers

For burgers:
1 pound ground turkey breast
2 tablespoons hoisin sauce 
2 teaspoons soy sauce
2 green onions, thinly sliced (white and green parts)
2 teaspoons minced ginger
2 cloves garlic, minced
1/2 teaspoon cayenne pepper (I used one shake so it wouldn't be too spicy for the kiddos)
1/2 cup bread crumbs
freshly ground black pepper
canola oil
hamburger buns

For Sriracha Mayonnaise:
3 tablespoons mayonnaise
1 tablespoon Sriracha Hot Sauce 

Make the burgers. Combine ground turkey, hoisin sauce, soy sauce, green onions, ginger, garlic cayenne pepper, bread crumbs and a generous grind of black pepper in a large bowl. Mix thoroughly by hand. Form into 4 -6 patties. Heat a grilling pan over a medium-high flame (you can use a large skillet, but grilling pan is preferred—you can also grill the burgers). Brush the grilling pan lightly with canola oil and toast the cut side of the buns in batches; set aside.

Brush the pan more generously with oil and cook the burgers until just cooked through, about 5 minutes per side. Use a quick read thermometer to make sure the burgers reach an internal temperature of 165ºF.

Meanwhile, make the Sriracha mayonnaise. Crazy easy. Put the mayonnaise and the Sriracha Hot Sauce in a small bowl and mix with a spoon. Done.

Assemble the burgers. Also easy. Bun, burger and a smear of Sriracha mayonnaise. You can add some lettuce or tomato slices, but I would discourage it. These are quite tasty on their own.

Turkey Stuffed Peppers

photo credit here

These were good.  Filling and not lacking in flavor.  There wasn't anything extra special about them, but it was a tasty dinner.


1 lb ground turkey
1 garlic clove, minced
1 small onion, minced
1 Tbsp chopped cilantro
1 tsp garlic powder
1 tsp ground cumin
salt and pepper to taste
3 large sweet bell peppers, washed
1 cup chicken broth, divided
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
grated cheddar cheese



Heat oven to 400°.  Heat 1 Tbsp olive oil in a large saute pan on medium high.  Add onion, garlic and cilantro to the pan.  Saute about 2 minutes and add ground turkey.  Season with salt, pepper, garlic powder, and cumin.  Cook until meat is completely browned.  Add tomato sauce and 3/4 cup of chicken broth.  Mix well and simmer on low for about 5 minutes.  Add cooked rice and mix well.

Cut the bell peppers in half lengthwise and remove all seeds.  If the pepper half won't lay flat, use a sharp knife to cut off a paper-thin slice, giving the outside edge a flat surface.  You just need a very small spot so it will rest evenly and not tip back and forth.  Spoon the meat mixture into each pepper half, filling it as full as you can.  Place all stuffed pepper halves in a large pyrex baking dish and pour the remainder of the chicken broth on the bottom of the dish.  Cover tight with aluminum foil and bake for 25 minutes.  Remove foil and top each pepper with grated cheese.  Bake, uncovered, for 7 more minutes.  Finally, broil on high for 1-2 minutes, or until cheese is fully melted and starts to brown.  

Meatballs

I love Trader Joes' turkey meatballs.  One of the few downfalls of living in the UK is the absence of TJs.  But I should have been making my own meatballs a long time ago anyway.  Easy peesy - and you know what's in them!  After consulting several recipes, this is what I ended up with.  We all loved them.  I'll triple the batch next time and throw a bunch in the freezer.


1 lb. ground beef or turkey
1/2 tsp salt
1/2 tsp garlic salt
1/4 tsp onion salt
1/4 tsp crushed red pepper
2 tsp. italian seasonings
dash of Tabasco sauce
1 egg
1/2 cup bread crumbs
1/4 parmesan cheese


I think clean hands are the best utensil for this job.  Also, if you measure everything out before you go at the meat with your hands, you don't have to wash them just to open a Tabasco bottle or container of bread crumbs.

Mix ground meat, salt, garlic salt, onion salt, red pepper and italian seasonings in a large bowl until everything is thoroughly mixed in.  Add Tabasco sauce and egg and mix again.  Lastly, add in bread crumbs and parmesan cheese.  Mix just until everything is combined.  If the mixture seems a bit wet and isn't sticking well, through in a little more bread crumbs.

Make golf ball sized balls of the meat and place on a lightly greased baking sheet.  They shouldn't touch, but can be very closely spaced.  Bake at 400 for 13-15 minutes.  Turn meatballs over and bake 5 more minutes or until cooked all the way through.

Use hot or freeze for later.

White Turkey Chili

Odds are you don't have any turkey left over to make this, but be sure to bookmark and use for Christmas or next year.  This was fantastic!

1/2 lb white beans, soaked overnight in water, drained 

3 cups turkey stock 

1 cloves garlic, minced 

1 medium onions, chopped (divided) 

1 Tbsp olive oil 

1 jalapeño or serrano pepper, stem and most seeds removed, chopped (optional) 

1 teaspoon ground cumin 

1 teaspoon dried oregano 

Pinch of ground cloves 

1/4 tsp cayenne pepper 

2 4-ounce cans chopped green chilies 

2 cups diced cooked turkey 

Salt to taste (about 1/2 teaspoon to 1 teaspoon)

1 1/2 cups grated Monterey Jack cheese 

1/3 cup (loose) chopped cilantro 

1/4 cup chopped green onions 

1 avocado, pitted, peeled, and chopped (or guacamole) 

Chopped tomatoes or salsa 

Corn tortilla chips and/or fresh warmed flour tortillas

Combine beans, turkey stock, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 1 to 3 hours or more. (Depending on the type of white beans you are using. Cannelli beans are tender and tend to cook rather quickly. Navy beans take longer.) Add additional water (or watered-down stock), if necessary.

Heat olive oil in a skillet on medium heat, cook chopped jalapeno (if using) and remaining onions in oil until tender. Add green chilies and seasonings and mix thoroughly. Add to bean mixture. Add turkey and salt to taste, and simmer for 10 minutes or more (up to an hour) until the beans are thoroughly soft and the stew has thickened.

Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped green onions, and/or avocados. Serve with fresh warmed flour tortillas or tortilla chips.
Serves 4 to 5.

Turkey Leftovers

I hope you all enjoyed feasting while focusing on all we have to be grateful for.  We've just about cleaned up all the leftovers save the turkey.  What is it about the Thanksgiving meal that I don't mind eating more every day (both lunch and dinner!) until it's gone?!  I chose a big bird this year so we were sure to have plenty of leftovers!  Last year, this was one of my favorite uses of the leftover meat.  I'll be trying out this one next week and will let you know how that turns out.  What are you doing with your leftovers (if you still have any!)?

Albondigas Soup

We found this soup to be ok. It would have been better had I used beef instead of ground turkey. Aside from the hint of mint in the meatballs, it just wasn't that special.


2 Tbsp olive oil
1 large onion, chopped
1 large garlic clove, minced
3 quarts of chicken stock or beef stock OR water OR a mixture of both
1/2 cup of tomato sauce
1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
2 large carrots, peeled and sliced
1/3 cup of raw white rice
1 pound ground beef
1/4 cup of chopped fresh mint leaves
1/4 cup of chopped parsley
1 raw egg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
A dash of cayenne (optional)
1 1/2 cup of frozen or fresh peas
1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
Salt and pepper
1/2 cup chopped fresh cilantro

Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.

Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

Garnish with chopped fresh cilantro.

Serves 6-8.

Sun-dried Tomato Turkey Meatloaf

This meatloaf was so flavorful. The tomatoes added a little tang and, well, who doesn't love feta cheese?!


1/2 cup plain breadcrumbs
1/3 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped sun-dried tomatoes
2 garlic cloves, minced
2 large eggs at room temperature, lightly beaten
1/4 cup olive oil
1/2 cup crumbled feta cheese
1 1/2 tsp. salt
1 tsp. black pepper
1 pound ground turkey

Place oven rack in center of oven and preheat to 350. Spray 9-by-5-inch non-stick loaf pan with cooking spray.

In large bowl, stir together everything except turkey. Add turkey and gently stir to combine, being careful not to overwork meat. Carefully pack meat mixture into prepared pan; it will fill pan halfway. Bake until internal temperature registers 165 degrees on instant-read thermometer, 40 to 45 minutes.

Remove pan from oven and let meatloaf rest 5 minutes. Use paper towel to remove any fat that may settle on surface. Slice and serve.

Mini Turkey Meatloaves

I always seem to make this when the weather starts getting colder. It's a family favorite.


1 Tbsp olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 red bell pepper, ribs and seeds removed, finely chopped
2 slices sandwich bread
1/4 cup milk
1/2 cup tomato-based chili sauce, divided
1 1/4 pounds ground turkey
1 large egg
1 teaspoon dried sage
salt and pepper

Preheat oven to 350. In a large skillet, heat oil over low heat. Add onion, carrot, and bell pepper; cook, stirring frequently, until tender, about 10 minutes.

Transfer vegetables to a large bowl. Crumble in bread; add milk and 1/4 cup chili sauce. Stir to combine. Coo completely.

Add turkey, egg and sage; season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Using your hands, mix to combine. Divide into four equal parts. Gently shape each into a 3-by-4-by-2-inch loaf; place on a rimmed baking sheet.

Brush remaining 1/4 cup chili sauce over tops, dividing equally. Bake until meatloaves are cooked through, 35-40 minutes.

Thai Beef with Coconut Rice

Yum, yum, yum. Another great excuse to hit your Asian grocery store. I was hoping to have leftovers from this for lunches today, but with the help of some friends, the entire dish was quickly gobbled up!


1 1/4 cups jasmine rice (I used long-grain white rice)
1 can (13.5 ounce) coconut milk
3/4 cups water
1 teaspoon salt
1 lb. beef (I used turkey)
1 teaspoon sugar
2 Tbsp plus 1 teaspoon soy sauce
2 Tbsp plus 1 teaspoon fish sauce
1 Tbsp. oil
3 red chilies, seeded and sliced thin
3 cloves garlic, chopped
6-8 cups bok choy, washed and coarsely chopped
1 cup losely packed basil, torn or coarsely chopped (I used Thai basil)

Combine rice, coconut milk, water, and salt, in a large pot. Bring to a boil then turn down heat, cover, and let simmer until rice has absorbed the liquid, about 25 minutes, stirring as necessary to avoid sticking on the bottom.

Mix sugar, soy sauce, and fish sauce together. Set aside.

When rice is almost finished, heat oil in a large wok or frying pan on high heat. Add chilies and garlic and cook for 30 seconds, stirring continuously. Add meat and cook about 2 minutes, breaking up as you stir, until it starts to brown. Add bok choy and continue cooking until meat it completely browned, about 3 more minutes. You may want to drain a little of the liquid that comes from the bok choy cooking before the next step.

Add soy sauce mixture and cook, stirring, for 1 minute. Mix in the basil and turn off the heat. Serve over rice.

Pizza Pockets (or balls)

Apparently, I can't make pockets. I tried. I failed. So I made balls. Pizza balls. I imagine they were just as tasty had I been able to actually make a pocket. Jaime gave me this recipe and didn't mention anything about difficulty with pocket-making, so I've decided it's just me. I've never really liked pockets anyway.


1 tablespoon olive oil
8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade
Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.