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Chicken Hot Pockets**

Source of Recipe

rick


Recipe Introduction

servings 8 points 6

List of Ingredients

1 (9-oz.) pkg. frozen southwestern-seasoned cooked chicken breast strips, thawed
1/2 cup frozen potatoes O'Brien with onions and peppers (from 28-oz. pkg.)
1/2 cup Frozen Corn
2 tablespoons Thick 'n Chunky Salsa
2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls


Recipe

Heat oven to 375ºF. Spray medium nonstick skillet with nonstick cooking spray. Chop or shred chicken. In sprayed skillet, combine chicken, potatoes, corn and salsa; mix well. Cook over medium heat for 5 to 6 minutes or until corn is crisp-tender, stirring frequently. Cool slightly.

Separate dough into 8 rectangles. Press perforations to seal. Press or roll each to form 6x4-inch rectangle. Spoon about 1/2 cup chicken mixture lengthwise down center third of each rectangle. Fold long sides of each rectangle over filling to meet in center; pinch to seal center and ends. Place seam side down on ungreased cookie sheet.

Bake at 375ºF. for 10 to 15 minutes or until golden brown. If desired, serve with additional salsa.




SERVING SIZE: 1 Sandwich
Calories 270
Calories from Fat 120
Total Fat 13 g
Saturated 3 g
Cholesterol 15 mg
Sodium 610 mg
Total Carbohydrate 27 g
Dietary Fiber 1 g
Sugars 6 g
Protein 11 g