Pinterest

31
Save

17
Print

80
Facebook

6
Email

5

Big & Easy BBQ Chicken Pockets

5 Ratings

8 Comments

Prep 15 min
Total 40 min
Ingredients 4
Servings 6

Treat your family with this pie made with chicken and Pillsbury™ Big and Flaky dinner rolls—a tasty dinner. MORE+ LESS-

By Pillsbury Kitchens

Updated September 27, 2018

Make with

Pillsbury Crescents

Ingredients

can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls

cups shredded cooked chicken

1/2

cup barbecue sauce

cup shredded Cheddar cheese (4 oz)

Steps

Hide Images

1

Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
2

In medium bowl, mix chicken and sauce. Spoon chicken mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with cheese. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over cheese, pinching center seam to seal.
3

Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.

Expert Tips

To make 4 individual hand pies: Separate dough into 4 rectangles. Place on ungreased cookie sheet. Press each to 7x5-inch rectangle, firmly pressing perforations to seal. Place one-fourth of filling in center of each rectangle. Bring ends up over filling, overlapping about 1 inch. Press edges with fork to seal. Bake 13 to 15 minutes or until golden brown.

Nutrition Information

Nutrition Facts

Serving Size: 1 Slice

Calories: 410
Calories from Fat: 190

% Daily Value

Total Fat: 22g; 33%
Saturated Fat 9g 44% Trans Fat 1/2g
Cholesterol: 60mg; 20%
Sodium: 980mg; 41%
Potassium: 180mg; 5%
Total Carbohydrate: 34g; 11%
Dietary Fiber 1g 4% Sugars 13g
Protein: 20g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;