Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (6.5 oz) container light garlic and herb spreadable cheese, softened, divided | ||
| 1 ½ c. shredded rotisserie chicken | ||
| 1 (6.5 oz) can Hy-Vee mushrooms stems and pieces, drained | ||
| ½ c. frozen Hy-Vee sweet peas, thawed | ||
| Hy-Vee pepper, to taste | ||
| 1 (8 oz) can Hy-Vee reduced-fat crescent rolls or 4 Hy-Vee jumbo biscuits | ||
| 2 tbsp. skim milk |
Directions
- Combine 1/2 cup cheese spread, chicken, mushrooms, sweet peas and pepper.
- Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Fold short ends of dough over filling. Pinch edges to seal. Place on ungreased cookie sheet.
- Bake at 350 degrees for 20 to 25 minutes or until golden brown.
- Meanwhile, mix together remaining cheese spread and milk in a small saucepan. Heat over medium-low heat. Drizzle over pockets before serving.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 60mg
- Sodium: 870mg
- Total Carbohydrates: 32g
- Protein: 20g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Back to School 2013.