Big & Tasty Buffalo Chicken Pockets

Treat your family with this pie made with chicken, bell pepper and Pillsbury® Big & Flaky dinner rolls – a delicious dinner. MORE+ LESS-

By Pillsbury Kitchens

June 27, 2013

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

cups shredded cooked chicken

1/4

cup buffalo wing sauce

cup shredded mozzarella cheese (4 oz)

1/4

cup crumbled blue cheese (1 oz)

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

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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.