Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Use a rolling pin, roll dough out on a floured surface until seams are smoothed out and dough is about 1/8 inch thick.

Slice dough into three pieces lengthwise using a butter knife, along the two seams. Then, slice the three pieces in half horizontally so that you have 6 equal-sized pieces of dough. Set aside.

In a medium bowl, combine cheese, chicken, and pizza sauce. Stir until everything is incorporated.
** If you want your pockets to be a little saucier, feel free to use more pizza sauce. But, be careful not to use too much. If your filling is too liquid, not only will your dough get soggy, but it’ll be harder to seal your pockets because the liquid will overflow.

Spoon filling generously into the middle of 3 of the 6 pieces of dough. Leave about ½ an inch of dough filling-free around the edges of each piece, but mound your filling generously.

Take your 3 remaining pieces and stretch them gently with your hands so that they are slightly wider than the pieces with the filling on them. Lay each piece on top of the pieces with the filling, and carefully pinch the edges shut. Then, press down on the edges with a fork to make sure your pockets are fully sealed.

Move filled/sealed pockets onto your baking sheet. Bake for about 15 minutes, or until dough is puffy and golden Enjoy hot or cold.
** To store, I would recommend allowing your pockets to cool completely before wrapping them or putting them in plastic containers. Otherwise, condensation will form and your pockets will be soggy. Alternatively, you can skip the baking step and freeze them uncooked. Wrap them individually with plastic wrap before freezing.