Chicken Pizza Pocket

Filling
2 large eggs, beaten
2 C. grated swiss cheese
2 C. cooked chicken (diced)
8   bacon strips cooked crisp and crumbled
Optional ingredients: mushrooms, black olives, onions, green pepper, etc
Add your family's favorites.
Salt and pepper to taste

Crust
1 package dry active yeast
1 t. sugar
2/3 C. lukewarm water
2 1/4 C. flour
1 t. salt
2 T. oil

Egg Wash
1  egg (beaten)
1 T. water

Filling
Combine all ingredients and refrigerate

Crust
In a small bowl, dissolve yeast and sugar in lukewarm water, let sit for 10 minutes or until foamy.
Combine flour and salt in a large bowl. Stir in the yeast mixture and the oil.  The dough should be medium stiff.  Add more flour if necessary.  Knead dough for 5 minutes or until smooth.
Put dough a greased bowl, turn to grease all sides.  Cover and let rise 1 hour or until doubled.
Preheat oven to 400 degrees. Grease a 12" pizza pan.
Punch dough down and divide in half.  On a floured surface, roll each half into a 12" circle. Place one circle on the prepared pan.
Top with the chicken mixture, leaving a 1" border. Blot border with water.  Place  the other 12" circle on top.  Seal the edges by pinching with your fingers, or a fork.
Make small cuts in top to vent.  Cover with foil.  Bake for 45 minutes.  Brush the top with egg wash. Return to oven uncovered and bake for 15 minutes, or until golden brown.  Serves 4 to 6.