Wednesday, February 27, 2008

Chicken Pocket Sandwiches

Let me just preface this by saying that this is one of the first recipes I've ever made where the ingredients are native to a place other than America. I *THINK* it's easily adaptable, but you'll have to try it and let me know.

Here's how I make it here in Turkey:

(Thanks to my friend Kelly for this tasty recipe!)

* Milfoy (Frozen pastry dough squares)
* 1.5-2 pounds of chicken, cooked and shredded
* 8 ounces cream cheese
* 1 tsp garlic salt
* one red bell pepper, finely chopped (optional)
* 5 green onions (5 onions, not 5 bunches), finely chopped (optional)

1- Cook & shred chicken, chop bell pepper and green onions.
2- Mix chicken & veggies with cream cheese and garlic salt.
3- Put one heaping Tbsp of mixture in each pastry square and tightly seal.
4- Bake at 400 degrees for 15-20 minutes.

*** So, I think a good substitution for this would be to use something like Pillsbury crescent rolls (*but not break them up into the individual triangles, and instead use 2 of them at a time*) and make oblong pockets, filled with more than just the 1 Tbsp I mentioned above. You'd still seal them up carefully and possibly baked for 10-15 minutes, perhaps a little longer depending on how they cook on bottom. You want them to be crisp, but not burned. ***

These tasty sandwiches are absolutely delicious, and the recipe makes a good amount of them (great for having some left over for kids' lunches, etc.). Eat & enjoy!

(FYI-- I also adapt this same recipe by using taco-seasoned beef mixed with cheddar cheese for the filling, to make taco pockets.)

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