1/4
cup from 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
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Steps
1
Heat oven to 375°F. Separate dough into 4 rectangles on ungreased cookie sheet. Press each into 6x4-inch rectangle, firmly pressing perforations to seal.
2
Spread 1 tablespoon pesto on half of each rectangle to within 1 inch of edge. Sprinkle each with 2 tablespoons cheese; top with chicken and chiles. Fold dough in half over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape.
3
Bake 13 to 15 minutes or until deep golden brown. Cool 5 minutes before serving.
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Use shredded or chopped cooked chicken breast or leftover chicken you have on hand in place of the rotisserie chicken.
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