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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 375�F. 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 375�F. 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