Chicken Taco Pock­ets

TAKES: 25 min. MAKES: 8 serv­ings

Simple & Delicious - - ON THE MENU -

2 tubes (8 oz. each) re­frig­er­ated cres­cent rolls

1/2 cup salsa, plus more for serv­ing

1/2 cup sour cream

2 Tbsp. taco sea­son­ing

1 cup shred­ded ro­tis­serie chicken 1 cup shred­ded ched­dar cheese Shred­ded let­tuce, gua­camole and ad­di­tional sour cream, op­tional

1. Pre­heat oven to 375°. Un­roll one tube of cres­cent dough and sep­a­rate dough into two rec­tan­gles; press per­fo­ra­tions to seal. Re­peat with sec­ond tube. Com­bine salsa, sour cream and taco sea­son­ing. Spoon the chicken onto left side of each rec­tan­gle; top with salsa mix­ture. Sprin­kle with cheese. Fold dough over fill­ing; pinch edges to seal.

2. Place pock­ets on an un­greased bak­ing sheet. Bake un­til golden brown, 13-15 min­utes. Cut in half. Serve with salsa and de­sired top­pings. 1/2 POCKET 393 cal., 24g fat (7g sat. fat), 47mg chol., 896mg sod., 29g carb. (7g sug­ars, 0 fiber), 16g pro.

TEST KITCHEN TIP Press the cres­cent dough care­fully to seal the per­fo­ra­tions. Patch any thin spots to pre­vent fill­ing from leak­ing out dur­ing bak­ing.

We love th­ese taco-fla­vored sand­wiches made with cres­cent dough. They make a quick lunch, or serve with a bowl of soup or a crisp salad for sup­per. I also like to cut them into smaller serv­ings for par­ties. —Donna Grib­bins, Shel­byville, KY

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