Pesto, Cheese, and Chicken Pockets

Perfect side dish or appetizer

ingredients

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/3 cup reduced-fat cream cheese with roasted garlic (from 8-oz container)
1/4 cup basil pesto
1 tablespoon jalapeño or hot pepper jelly
1/2 cup Progresso® Italian style bread crumbs
2 cups cubed cooked chicken
3 tablespoons crumbled feta cheese
1 to 2 tablespoons water

1
Heat oven to 375°F.
2
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3
3. Cut each rectangle in half crosswise to make 8 pieces; press each to form 4-inch square. In medium bowl, mix cream cheese, pesto, jelly and 2 tablespoons of the bread crumbs; mix well. Stir in chicken and cheese.
4
4. Place 1/4 cup chicken mixture in center of each square. Bring 4 corners of each square up over filling; twist firmly to seal. Brush top and bottom of each bundle with water; coat with remaining bread crumbs. Place on ungreased cookie sheet.
5
5. Bake 14 to 22 minutes or until deep golden brown. Serve warm.