Pesto Chicken Sandwiches with a Twist

I am always looking for things to make lunches easier and now that I am back to taking a lunch to work with me I need easy things even more. 

When Rob and I were on Mackinac Island this summer (albeit briefly) I had a Pasty.  A Pasty is a pie crust filled with ground beef, rutabaga and potatoes.  The pie crust is folded over on itself and crimped and baked to make a  self contained sandwich.  The one I had was served hot smothered in gracvy but in the olden days men would take one (or two) on their lunch and eat them cold.  So that got me thinking, what else could I use for a filling?  This is what I came up with.

I used one batch of bread done in the breadmaker on the dough cycle.  I use this recipe for bread, buns, cheese sticks... you name it.

1 c water
2 t butter
1/4 c sugar
1 egg
3 c flour
1 1/2 t yeast
1 t salt
Place in machine in the order your machine asks for and cook on the regular cycle.  The bread has enough body to slice for sandwiches.

I then BBQ'd a couple chicken breasts and then chopped them into small pieces.  I mixed the chicken with 1/2 cup of homemade pesto.

I took 1/6th of the bread dough and made it into a thin circle/oval.  Place a scoop of chicken mixture on half the circle and top that with shredded cheese.  Fold the bread dough over to cover the chicken and crimp the edges so that nothing leaks out.  Place on a baking stone (or sheet) and do it again 5 more times. 

When they were all done I brushed them with melted butter and sprinkled them with Italian Seasoning and Parmesean cheese.  Place in a 350 degree oven for about 1 hour.

They smell heavenly.  We had to try one just to make sure they were okay.  The were great.

They turned out kind of big.  Next time I might divide the dough into 8 instead of six.  For now I have just cut each into half, wrapped them in tin foil and put them in the freezer.  When we need something quick for lunch they are all ready to go.