Cheesy Buffalo Chicken Pockets

• 1 Chicken Breast, Cooked And Shredded
• 4 ounces, weight Fat-free Cream Cheese
• 1/4 cups Fat Free Ranch
• 3 Tablespoons Louisiana Hot Sauce
• 3/4 cups Shredded Cheddar Cheese
• 1 can (8 Oz. Size) Reduced-fat Crescent Roll Dough

1. Preheat oven to 350 degrees F. Shred the chicken breast and put it in a medium bowl.
2. Add all other ingredients (except dough) to the chicken and mix well until everything is combined.
3. Roll out the crescent dough on a clean surface and use a rolling pin to flatten out the serrated edges.
4. Cut into 8 squares and start filling the squares with the chicken dip.
5. Fold dough over and crimp edges of dough with a fork so filling does not escape.
6. Once all pockets are filled, place them on a Silpat or parchment paper-lined baking sheet.
7. Cook for 13-15 minutes or until tops are golden brown.

chicken, cream cheese, hot sauce, cheddar cheese, crescent roll dough

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cheesy-buffalo-chicken-pockets/ (may not work)