Easy Chicken Pasties Recipe

Ingredients

1

(9-oz.) pkg. frozen southwestern-seasoned cooked chicken breast strips, thawed

1/2

cup frozen potatoes O’Brien with onions and peppers (from 28-oz. pkg.)

1/2

cup frozen corn

2

tablespoons Old El Paso™ Thick ’n Chunky Salsa

2

                        cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Preparation

Heat oven to 375°F. Spray medium nonstick skillet with nonstick cooking spray. Chop or shred chicken. In sprayed skillet, combine chicken, potatoes, corn and salsa; mix well. Cook over medium heat for 5 to 6 minutes or until corn is crisp-tender, stirring frequently. Cool slightly.

Separate dough into 8 rectangles. Press perforations to seal. Press or roll each to form 6x4-inch rectangle. Spoon about 1/2 cup chicken mixture lengthwise down center third of each rectangle. Fold long sides of each rectangle over filling to meet in center; pinch to seal center and ends. Place seam side down on ungreased cookie sheet.

Bake at 375°F. for 10 to 15 minutes or until golden brown. If desired, serve with additional salsa.