- 6
Ingredients
- 1 8 oz. can Pillsbury Crescent Recipe Creations
- Refrigerated, seemless dough sheet
- 1 tbs. vegetable oil
- 2 small, boneless, skinless chicken breasts, cut into
- 1 X1/2X1/2 inch strips
- 1 tsp. chili powder
- 1/4 tsp. salt
- 1 clove garlic, finely chopped
- 1 small onion, thinly sliced
- 1/2 cup green or red bell pepper strips (2X1X1/4 in)
- 1/4 cup Old Elpaso Thick"n"Chunky salsa
- 2 cups shredded Cheddar-Monterey Jack cheese blend
- 1 egg whitem, beateb
Preparation
Step 1
Heat oven to 375 degrees. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8X12 inches.
In 10 in. skillet, heat oil over medium-high heat. Add chicken, stir in chili powder, salt and garlic: cook 3 to 5 min., stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 min. longer or until chicken is no longer pink in center and vegetables are crisp-tender.
Spoon chicken mixture in 4 in. strips lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 in. apart on long sides of dough within 1/2 in. of filling.
Alternately cross strips over filling; press edges to seal. Brush with egg white.
Bake 20 to 25 min. or until deep, golden brown. Cool for 5 min. Cut crosswise into slices.