LEAN POCKETS RECIPES

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BBQ CHICKEN CRESCENT POCKETS RECIPE - PILLSBURY.COM



BBQ Chicken Crescent Pockets Recipe - Pillsbury.com image

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

1 package (16 oz) barbecue sauce with hickory smoked pulled chicken
1/2 cup shredded Monterey Jack cheese (2 oz)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Fresh chopped cilantro, if desired

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



Gluten-Free Pizza Pockets - Hy-Vee Recipes and Ideas image

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

0.666 c. of warm water
1 (10.5 oz) box Betty Crocker Gluten-Free Pizza Crust Mix (yeast packet included)
1 Hy-Vee large egg
3 tbsp. of canola oil, plus additional for baking
1 tbsp. of jalapeno salt-free seasoning
0.25 c. of gluten-free pizza sauce, divided
0.75 c. of mozzarella cheese, divided
16 slice(s) of gluten-free pepperoni, cut in half, divided

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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