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BBQ Chicken Crescent Pockets

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BBQ Chicken Crescent Pockets
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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These barbecue chicken stuffed pockets are a quick and easy dinner solution for your family.

Ingredients

1
package (16 oz) barbecue sauce with hickory smoked pulled chicken
1/2
cup shredded Monterey Jack cheese (2 oz)
1
can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
Fresh chopped cilantro, if desired

Directions

  • 1 Heat oven to 375°F. Cut barbecue chicken into smaller pieces. In medium bowl, mix barbecue chicken mixture and cheese.
  • 2 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.
  • 3 Bake 13 to 15 minutes or until deep golden brown. Serve warm.
Tips  

Don’t care for cilantro? Top with sliced green onion instead.

Serve with a side of corn on the cob.

Nutrition Information 
No nutrition information available for this recipe
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