Chicken
Taco Pockets Recipe
Ingredients
:
2
tubes (8 ounces each) refrigerated crescent rolls
1/2
cup salsa, plus more for serving
1/2
cup sour cream
2
tablespoons taco seasoning
1
cup shredded rotisserie chicken
1
cup shredded cheddar cheese
Optional:
Shredded lettuce, guacamole and additional sour cream
Preheat
oven to 375°. Unroll one tube crescent dough and separate into two rectangles;
press perforations to seal. Repeat with second tube. In a bowl, combine salsa,
sour cream and taco seasoning. Spoon chicken onto the left side of each
rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over
filling; pinch edges to seal.
Place
on an ungreased baking sheet. Bake until golden brown, 13-15 minutes. Cut in
half. Serve with salsa and desired toppings.
Test
Kitchen tips :
Take
extra care when pressing the crescent dough to seal the perforations. Patch any
thin spots to prevent the filling from leaking while they bake.
Make
these more fun and delicious with a dipping sauce. Try salsa, guacamole, sour
cream or ranch dressing.
Nutrition
Facts :
1/2
pocket: 393 calories, 24g fat (7g saturated fat), 47mg cholesterol, 896mg
sodium, 29g carbohydrate (7g sugars, 0 fiber), 16g protein.