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Move over, jelly hamantaschen; we have a new and improved version in town!
Yield: 48 hamantaschen
3 chicken breasts, trimmed and cleaned
water
1 teaspoon chicken soup mix
12 ounces Gefen BBQ Sauce
2 packages mini pizza dough rounds
1 egg, beaten
In a pot, place chicken breast and chicken soup mix. Add water to cover the chicken by about two inches. Cover the pot and cook on a medium-low flame for one hour.
Once soft, shred chicken using two forks. Mix in the barbecue sauce, reserving a small amount for drizzling.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Spoon a tablespoon of shredded chicken onto the center of each pizza dough round. Pinch the corners to a form a hamantasch shape. Lay on the baking sheet and brush with egg. Bake for 10–15 minutes or until golden.
Drizzle with barbecue sauce.
Photography and Styling by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
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just wondering if these freeze well? if so, before or after baking? tnx