Bbq Chicken Mozzarella Pocket Recipes

MINI BBQ CHICKEN PIZZA POCKETS

Steps:

• Spray a cookie sheet with cooking spray. Preheat oven to 350 degrees.
• In a small bowl, mix cilantro, onion, and mozzarella. Put aside.
• Seperate crescent roll dough, pushing 2 triangles together to make 4 rectangles total.
• If using cream cheese, spread a tiny bit in the center of each rectangle. (This will make it creamy and yummy and delish!).
• Place about 1.5 tbsp shredded chicken on center of each rectangle.
• Sprinkle cilantro, onion, and cheese mixture on top of each rectangle.
• Fold rectangle sides up, making little pizza pockets.
• Bake for 15 minutes.
• When done cooking, let stand for 5 minutes.
• Eat and enjoy - you may have to use a fork for these as they're very gooey and yummy!

BBQ CHICKEN POCKETS

Steps:

• Line a cookie sheet with foil or parchment paper.
• Preheat your oven to 375.
• Remove and unroll the crescent rolls and divide the crescent rolls into four squares (2 triangles each).
• Seal the perforations on each of the four squares so that the triangles are connected.
• Divide the cheese into halves and place one half on each of the four squares.
• Divide the bacon in half and place one half on each of the four squares.
• Mix canned chicken and BBQ sauce in a mixing bowl.
• Scoop one to two tablespoons (more or less to taste) of BBQ chicken onto each of the four crescent squares.
• Fold each crescent square in half (covering the mixture). Press to seal the edges.
• Wisk egg, and brush mixture onto the tops of each of the rolls.
• Top with parmesan.
• Space the rolls evenly apart, and bake as directed at 375 for 11-13 minutes.

BBQ CHICKEN & MOZZARELLA POCKET

Steps:

• Preheat oven to 425*F Open chicken box and set included barbecue packet aside for use later. Place 1/2 of chicken on a baking tray. Put the remaining chicken back in freezer. Open mozzarella sticks and place 5 sticks on the same tray as chicken. Place remaining sticks back in freezer. Cook chicken & mozzarella for 10 minutes. Remove from oven. Flip chicken over and take mozzarella sticks off tray. Place chicken back into oven and cook for 7 more minutes. Once chicken is done, remove and place on cutting board. Lower oven temp to 350*F Cut chicken and mozzarella into bite sized pieces. Place in a bowl. Add reserved barbecue sauce packet & minced garlic to chicken & mozzarella bites, coating well. Open up refrigerated crescent rolls. Roll out the sheet of dough and squish diagonal cuts back together so you have 4 rectangles. These will be your 4 pockets. Place 1/4 cup of chicken mixture on one side of each crescent roll. Fold crescent dough over on top of chicken mixture and seal up sides by pressing dough together with fingers. Place back onto baking dish and bake for 11 minutes. While pockets are in oven baking, create your dipping sauce. In a small bowl add 8 Tablespoons of ranch and 4 Tablespoons of barbecue sauce together. When timer goes off, remove from oven and cut in half. Serve immediately.