Big & Tasty Buffalo Chicken Pockets

Prep 15 min
Total 40 min
Ingredients 6
Servings 6

Treat your family with this pie made with chicken, bell pepper and Pillsbury™ Big & Flaky dinner rolls—a delicious dinner.

By Pillsbury Kitchens

Updated September 27, 2018

Make with

Pillsbury Crescents

Ingredients

1

can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
2

cups shredded cooked chicken
1/4

cup buffalo wing sauce
1

cup shredded mozzarella cheese (4 oz)
1/4

cup crumbled blue cheese (1 oz)
1

medium green or red bell pepper, cut into thin bite-size strips

Steps

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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 mozzarella cheese, blue cheese and bell pepper. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over bell pepper, pinching center seam to seal.
3

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

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 Facts

Serving Size: 1 Slice

Calories: 390
Calories from Fat: 190

% Daily Value

Total Fat: 22g; 33%
Saturated Fat 9g 43% Trans Fat 1/2g
Cholesterol: 55mg; 19%
Sodium: 940mg; 39%
Potassium: 200mg; 6%
Total Carbohydrate: 26g; 9%
Dietary Fiber 1g 4% Sugars 6g
Protein: 21g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 15%; 15%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

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