These quick and easy pizza pockets are completely customizable and can be made with shredded rotisserie chicken, leftover turkey, chopped veggies or any other spare odds and ends stashed in your fridge.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine the chicken, pepperoni, spinach, cheese and 1/2 cup of the marinara sauce, stirring until combined.
Sprinkle your work surface with all-purpose flour. Roll the pizza dough into a 12-by-8-inch rectangle. Cut the rectangle in half lengthwise. Cut each smaller rectangle into three 4-inch squares for a total of 6 squares.
Divide the chicken mixture among the dough squares, placing it in the bottom corner of each square and leaving a 1/4-inch border around the edges.
Whisk together the egg and milk in a small bowl, then brush the two edges of each dough square nearest the filling with the egg wash. Fold the unfilled side of each dough square over the filling and very firmly pinch the two pieces together. Arrange the pizza pockets on the prepared baking sheet, then brush the tops with the egg wash. Sprinkle them with the Parmesan cheese, then cut a small slit in the top of each pizza pocket.
Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining 1/2 cup of marinara sauce for dipping.
If you can't find mini pepperoni at your local store, dice regular size pepperoni into pieces.
Pizza dough is easier to roll at room temperature, rather than when it's chilled.