Pillsbury.com

By 1buttons

Ingredients

• inch strips1teaspoon chili powder1/4teaspoon salt1clove garlic, finely chopped1small onion, thinly sliced1/2cup green or red bell pepper strips (2x1x1/4 inch)1/4cup Old El Paso® Thick 'n Chunky salsa 2cups shredded Cheddar
• Monterey Jack cheese blend (8 oz)1egg white, beaten

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

DIRECTIONS:

Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches.
In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white.
Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.

High Altitude (3500-6500 ft):

No change.

Nutritional Information:

Nutrition Information:1 Serving (1 Serving)
Calories 360
(Calories from Fat 200),
Total Fat 22g
(Saturated Fat 11g,
Trans Fat 0g),
Cholesterol 65mg;
Sodium 750mg;
Total Carbohydrate 20g
(Dietary Fiber 0g,
Sugars 5g),
Protein 21g;Percent Daily Value*:
Calcium ;Exchanges:
1 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;Carbohydrate Choices:
1;*Percent Daily Values are based on a 2,000 calorie diet.