BBQ CHICKEN & MOZZARELLA POCKET
Number Of Ingredients 6
Steps:
- Preheat oven to 425*F Open chicken box and set included barbecue packet aside for use later. Place 1/2 of chicken on a baking tray. Put the remaining chicken back in freezer. Open mozzarella sticks and place 5 sticks on the same tray as chicken. Place remaining sticks back in freezer. Cook chicken & mozzarella for 10 minutes. Remove from oven. Flip chicken over and take mozzarella sticks off tray. Place chicken back into oven and cook for 7 more minutes. Once chicken is done, remove and place on cutting board. Lower oven temp to 350*F Cut chicken and mozzarella into bite sized pieces. Place in a bowl. Add reserved barbecue sauce packet & minced garlic to chicken & mozzarella bites, coating well. Open up refrigerated crescent rolls. Roll out the sheet of dough and squish diagonal cuts back together so you have 4 rectangles. These will be your 4 pockets. Place 1/4 cup of chicken mixture on one side of each crescent roll. Fold crescent dough over on top of chicken mixture and seal up sides by pressing dough together with fingers. Place back onto baking dish and bake for 11 minutes. While pockets are in oven baking, create your dipping sauce. In a small bowl add 8 Tablespoons of ranch and 4 Tablespoons of barbecue sauce together. When timer goes off, remove from oven and cut in half. Serve immediately.
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