STEP TWO: ADD FILLING
Spread 1 tablespoon of pesto onto half of each rectangle, leaving an inch of space around the edges of the dough . Sprinkle each rectangle with 2 tablespoons of cheese; top with the chicken and diced green chiles.
STEP THREE: CREATE POCKETS
Fold the dough in half over the filling, firmly pressing the edges with a fork to seal. Use the fork to prick small holes in the top of each pocket. Bake for 13 to 15 minutes, until the pockets are a deep golden brown. Remove and cool for 5 minutes before serving.