BBQ Chicken Hot Pocket

• 4 croissants
• 5 oz chicken breast
• 2 slice pepperjack cheese
• 2 tbsp BBQ sauce
• 2 tbsp jalepeno
• 2 tbsp onion
• 1 portabella mushroom
• 1 tsp ground cumin
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder

1. Preheat oven to 375F.
2. In frying pan over medium heat, cook chicken breast to internal temperature of 165F.
3. Season with cumin, black pepper, cayenne pepper, and garlic powder.
4. Take crossaint dough and flatten with rolling pin.
5. Cut into 2 evenly sized squares.
6. In center of one, place 1 slice pepperjack cheese.
7. Wash and dice veggies.
8. When chicken is fully cooked, remove from heat.
9. Set on top of pepperjack cheese.
10. Cover with other slice of cheese and veggies.
11. Use second square of dough to cover insides, and press firmly together with other dough to seal.
12. Cut away excess dough.
13. Cook on baking sheet for 10-12 minutes.
14. Remove, brush BBQ sauce over crust, and return to oven for 3-5 minutes.

croissants, chicken breast, pepperjack cheese, bbq sauce, jalepeno, onion, portabella mushroom, ground cumin, ground black pepper, cayenne pepper, garlic

Taken from cookpad.com/us/recipes/349526-bbq-chicken-hot-pocket (may not work)