A recipe by Julie Van Rosendaal
Preheat the oven to 375˚F.
Divide the dough into four pieces, and roll each into a 6-inch circle. Transfer them to a parchment-lined baking sheet.
In a medium bowl, combine the chicken, sauce and cilantro or peas.
Divide the mixture between the dough circles, leaving half an inch around the edge, and sprinkle with cheese.
Fold each circle over and crimp the edges to seal. Brush with milk, cream or beaten egg, and sprinkle with Parmesan.
Bake for 20 minutes, or until deep golden.