Chicken Taco Pockets
TAKES: 25 min. MAKES: 8 servings
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