Homemade Chicken Salsa Pockets

INGREDIENTS

1 tbsp

active dry yeast

1 cup

warm water (105 to 115 degrees F.)

1 tsp

sugar (raw sugar or sucanat)

1 tsp

salt

2 tbsp

oil (I used olive oil.)

2 1/2 cups

flour (I used unbleached, but I think half white, half whole-wheat would also work well.)

1/2 cup

salsa

1 1/2 cups

shredded cheese

to 2 cups baked and chopped chicken