CHICKEN POCKETS

Chicken Pockets image

Precooked chicken breast strips, onion, green pepper and cheese are baked inside refrigerated crescent dinner roll dough for warm pocket sandwiches.

Provided by My Food and Family

Categories Home

Time 27m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup chopped onion
1/4 cup chopped green pepper
1 tsp. oil
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, cut into 2-inch pieces
1 can (8 oz.) refrigerated crescent dinner rolls
1/4 cup KRAFT Shredded Cheddar Cheese

Steps:

Preheat oven to 375°F. Cook onion and pepper in hot oil in medium skillet until crisp-tender. Add chicken breast strips; mix well.
Separate crescent dough into 4 rectangles. Firmly press perforations together to seal. Pat out each rectangle to 8x4-inch rectangle. Spoon chicken mixture onto one half of each rectangle; sprinkle evenly with cheese. Fold dough over filling to enclose. Press edges of dough together, then press with tines of fork to seal completely.
Bake 12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 920 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 5 g, Protein 16 g