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My father and father-in-law refuse to eat dishes with meat and non-dairy cheese because it does not “feel” right to them. I can’t say I don’t understand where they are coming from, but I enjoy eating it nonetheless. (I will admit, I always triple check the package to make sure the cheese is indeed pareve!) I haven’t tried too many brands, but my favorite vegan cheese so far is the Tofutti brand. This dish can be made as an appetizer or a Chol Hamoed dinner; — the ball is in your court! You can also swap out the chicken cubes for pulled chicken, made with pizza or tomato sauce instead of barbecue sauce.
1 pound chicken breast, cut into 1-inch cubes
1/2 cup Tuscanini Tomato Sauce
1 (8-ounce) package nondairy sliced cheese (I used Tofutti)
1 package mini round pizza doughs
oil, such as Gefen Canola Oil, for frying
Combine cubed chicken and tomato sauce; toss to coat. Cut each square of non-dairy cheese in half and wrap each piece around a cube of chicken. Wrap a dough round around each, pulling the dough toward the top and twisting it to pinch closed. Repeat with remaining ingredients.
Heat several inches of oil until hot, then deep fry chicken pizza pockets until golden brown, about three minutes per side. Let cool on a wire rack (or crumpled foil).
Serve with garlic mayo and tomato sauce.
Styling and Photography by Chay Berger
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