Chicken and Veggie Hand Pies

(7)
  1 reviews

1
can Pillsbury™ refrigerated classic pizza crust
1/4
cup reduced-fat garden vegetable cream cheese spread (from 8-oz container)
1
cup finely shredded cooked chicken breast
1/2
cup finely chopped fresh broccoli or Green Giant™ frozen chopped broccoli, thawed and drained
1/4
cup chopped red bell pepper

Directions

  1. 1 Heat oven to 425°F. Lightly spray cookie sheet with cooking spray.
  2. 2 Unroll dough onto cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon 1 tablespoon cream cheese spread onto half of each rectangle, spreading to within 1/2 inch of edges. Top each with 1/4 cup chicken, 2 tablespoons broccoli and 1 tablespoon bell pepper. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork to vent.
  3. 3 Bake 11 to 13 minutes or until golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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