Prepare the Dough
In a large bowl, combine the warm water, yeast, and sugar. Let the mixture sit for about 5-10 minutes until it becomes foamy.
Add the flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for several minutes until it is smooth and elastic.
Place the dough in an oiled bowl, cover it, and let it rise in a warm place until it has doubled in size (approximately 60-90 minutes).
Assemble the Pockets
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a separate medium bowl, combine all the filling ingredients: roasted chicken, mozzarella, pepper jack, feta, spinach, sweet peppers, cherry tomatoes, basil, and mushrooms. Mix well.
Divide the risen dough into three equal portions.
Roll each portion into a flat, round disk (about 1/4 inch thick).
Spoon an equal amount of the filling mixture onto the center of each dough round.
Fold the dough over the filling to create a half-moon shape, then crimp the edges tightly to seal the pockets.
Place the sealed pockets onto the prepared baking sheet.
Optional: Brush the tops of the dough pockets with a little olive oil for extra browning.
Bake and Serve
Bake for 15-20 minutes, or until the dough is golden brown and the filling is cooked through and bubbly.
Allow the pockets to cool slightly on the baking sheet before serving.
