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Chicken and Veggie Hand Pies

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Chicken and Veggie Hand Pies
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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Chicken and fresh vegetables together with cream cheese make this sandwich one that everyone will love.

Ingredients

1
can Pillsbury™ refrigerated classic pizza crust
1/4
cup reduced-fat garden vegetable cream cheese spread (from 8-oz container)
1
cup finely shredded cooked chicken breast
1/2
cup finely chopped fresh broccoli or frozen chopped broccoli, thawed and drained
1/4
cup chopped red bell pepper

Directions

  • 1 Heat oven to 425°F. Lightly spray cookie sheet with cooking spray.
  • 2 Unroll dough onto cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon 1 tablespoon cream cheese spread onto half of each rectangle, spreading to within 1/2 inch of edges. Top each with 1/4 cup chicken, 2 tablespoons broccoli and 1 tablespoon bell pepper. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork to vent.
  • 3 Bake 11 to 13 minutes or until golden brown.
Tips  

Try a different flavor of cream cheese spread, such as garlic or chive-and-onion, in place of the garden vegetable spread.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
350
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
4g
19%
,
Trans Fat
0g
)
Cholesterol
40mg
14%
Sodium
840mg
35%
Potassium
160mg
4%
Total Carbohydrate
48g
16%
(
Dietary Fiber
2g
8%
,
Sugars
7g
)
Protein
19g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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