Wednesday, June 13, 2012

BBQ Chicken Sandwich Pockets Recipe

My daughter could eat a PB&J (or Honey) sandwich for lunch every day.  EVERY.SINGLE.DAY.  Now while I love the easy prep each day sometimes my taste buds would like to mix it up a little. So cue these delicious sandwich pockets:


Ingredients:
1 cup Honeyville Freeze Dried Chicken
1 cup Honeyville Freeze Dried Bell Peppers
1/2 cup Honeyville Freeze Dried Colby Cheese
1/4 cup plus 1 Tbsp. Barbecue Sauce
2 (8 oz) packages refrigerated Crescent Rolls

Directions:
Rehydrate the chicken, peppers, and cheese according to each package's directions.  Drain each well.  Mix together chicken, peppers, cheese and barbecue sauce in a bowl.  Toss to thoroughly mix and coat everything. (A quick tip: for this recipe I like to cool my chicken by running cold water over it after it has been properly hydrated. I have found that if my filling is too hot the pockets can be doughy in the middle.)

Unroll the dough.  Press together 2 of the pre-cut triangles to form a rectangle.

Spoon 2 heaping Tablespoons of filling in the center of each rectangle.

Fold short sides of dough over to cover the filling.  (The dough should now look like a smaller rectangle.)  Place on ungreased baking sheet.

Bake at 375 for 13-15 minutes or until golden brown and dough is cooked.  Makes 8 sandwich pockets.

I think you could do several filling combinations to fit your family's tastes.  For example:Freeze Dried Turkey/Cheddar Cheese/Broccoli/Ranch or Caesar Dressing or go the pizza pocket route and combine Freeze Dried Sausage/Mozzarella Cheese/Onions/Marinara Sauce.  If you didn't have crescent rolls on hand you could mix up a batch of Chef Tess' Freezer Dinner Rolls and use those instead.

Try these sandwich pockets--you may just have a new favorite lunch idea!

Happy Eating!

2 comments:

lfhpueblo said...

Those look yummy.

Chef Tess said...

Brilliant!! Now to make this into a meal in a jar! Grin. Grin. Love this!!