Delicious and Easy to Cook: Chicken Taco Pockets

Delicious and Easy to Cook: Chicken Taco Pockets.

Get original recipe here.

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1/2 cup salsa, plus more for serving
• 1/2 cup sour cream
• 2 tablespoons taco seasoning
• 1 cup shredded rotisserie chicken
• 1 cup shredded cheddar cheese
• Optional: Shredded lettuce, guacamole and additional sour cream

Directions

1. Preheat oven to 375°. Unroll one tube crescent dough and separate into two rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal.
2. Place on an ungreased baking sheet. Bake until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.

Test Kitchen tips

• Take extra care when pressing the crescent dough to seal the perforations. Patch any thin spots to prevent the filling from leaking while they bake.
• Make these more fun and delicious with a dipping sauce. Try salsa, guacamole, sour cream or ranch dressing.

Nutrition Facts

1/2 pocket: 393 calories, 24g fat (7g saturated fat), 47mg cholesterol, 896mg sodium, 29g carbohydrate (7g sugars, 0 fiber), 16g protein.