Easy Chicken Pasties

(13)
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  • 35 min prep time
  • total time
  • 5 ingredients
  • 8 servings

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 Green Giant™ Steamers™ Niblets® frozen corn
2
tablespoons Old El Paso™ Thick 'n Chunky Salsa
2
(8-oz.) cans Pillsbury™ Refrigerated Crescent Dinner Rolls

Directions

  1. 1 Heat oven to 375ºF. 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.
  2. 2 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.
  3. 3 Bake at 375ºF. for 10 to 15 minutes or until golden brown. If desired, serve with additional salsa.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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