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Chicken Veggie Pockets Recipe

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I came up with this recipe when I wanted to make something a little more special than ordinary sandwiches. It's good with leftover turkey, too.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon milk
  • 1/4 to 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cubed cooked chicken
  • 2 small fresh mushrooms, sliced
  • 1/4 cup frozen corn, thawed and patted dry
  • 3 tablespoons frozen cut green beans, thawed and patted dry
  • 1 tube (4 ounces) refrigerated crescent rolls

Nutritional Facts

1 serving (1 each) equals 534 calories, 33 g fat (14 g saturated fat), 110 mg cholesterol, 945 mg sodium, 29 g carbohydrate, 1 g fiber, 29 g protein.

Directions

  1. In a small bowl, beat cream cheese and milk until blended. Stir in Italian seasoning, salt and pepper; mix well. Stir in the chicken, mushrooms, corn and green beans. Unroll crescent roll dough and separate into two rectangles; seal perforations. Place half of filling on one side of each rectangle. Fold in half; seal edges (pockets will be full). Place on an ungreased baking sheet. Bake at 375° for 15-20 minutes or until golden brown. Yield: 2 servings.
Originally published as Chicken Veggie Pockets in Cooking for One or Two Cookbook 2003, p73

Nutritional Facts

1 serving (1 each) equals 534 calories, 33 g fat (14 g saturated fat), 110 mg cholesterol, 945 mg sodium, 29 g carbohydrate, 1 g fiber, 29 g protein.

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