BBQ CHICKEN CRESCENT POCKETS RECIPE - PILLSBURY.COM
These barbecue chicken stuffed pockets are a quick and easy dinner solution for your family.
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Cut barbecue chicken into smaller pieces. In medium bowl, mix barbecue chicken mixture and cheese.
- Unroll dough; cut into 4 (6x4-inch) rectangles. Place dough rectangles on ungreased cookie sheet. Top short side of rectangle half with about 1/2 cup chicken mixture. Fold dough from top over filling, firmly pressing edges with fork to seal. With fork, prick top of each to allow steam to escape. Repeat for remaining dough and filling.
- Bake 13 to 15 minutes or until deep golden brown. Serve warm.
Nutrition Facts : Calories 400 , CarbohydrateContent 38 g, CholesterolContent 70 mg, FatContent 2 , FiberContent 0 g, ProteinContent 26 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 820 mg, SugarContent 14 g, TransFatContent 0 g
GLUTEN-FREE PIZZA POCKETS - HY-VEE RECIPES AND IDEAS
Serve everyone their own individual pizza for dinner with these Pizza Pockets. Make this a meal by serving with a healthy dose of fruits and vegetables.
Provided by Hy-Vee Test Kitchen
Prep Time 55 minutes
Cook Time 1 hours 5 minutes
Yield 0 4.
Number Of Ingredients 8
Steps:
- 1. Combine warm water (90-110 degrees) and yeast, allow to sit for 5 minutes. Pour contents of pizza crust mix into a large bowl. Add egg, canola oil, and jalapeno seasoning; stir to combine. Cover and let rise 30 minutes.
- 2. Preheat oven to 425 degrees. Spray a sheet pan with Hy-Vee nonstick cooking spray; set aside.
- 3. Separate dough into 8 even pieces. On sprayed surface, with sprayed hands, press each piece of dough into 5-inch circles. Spread 4 circles with 1 tablespoon pizza sauce, top with 3 tablespoons cheese, and 8 halved slices pepperoni. Top with remaining 4 circles and seal.
- 4. Using a pastry brush, brush tops with additional canola oil to prevent cracking. Bake 10 minutes; serve warm
Nutrition Facts : Calories 460, FatContent 18g, SaturatedFatContent 4.5g, TransFatContent 0g, CholesterolContent 20mg, SodiumContent 930mg, CarbohydrateContent 61g, FiberContent 3g, SugarContent 3g, ProteinContent 12g
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- Preheat oven to 375º and grease a large baking sheet with cooking spray. Roll out crescent dough, divide into rectangles, and pinch perforations to seal. Top one side of each rectangle with 1 tbsp. marinara sauce, 1 tbsp. mozzarella, 2 tbsp. breaded chicken, 1 tbsp. parmesan, and 1 torn basil leaf. Sprinkle with more mozzarella and a pinch of Italian seasoning, then fold opposite side over and pinch sides to seal. Repeat with remaining rectangles. Brush each pocket with 1 tbsp. egg wash and sprinkle with more Italian seasoning. Bake until pockets are golden and cheese is melty, 18-20 minutes. Let cool and serve with marinara for dipping.
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