Mexican Hot Pocket

Delicious and quick

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 can(s) Large crescent rolls
  • 1 bell pepper cut in strips
  • 1 onion cut into thin strips
  • 1 jar(s) salsa
  • 1 package(s) Mexican cheese mix
  • 1/2 -1 pound(s) chicken cut in strips

Preparation

  1. Preheat oven to 350.

  2. Cut chicken in strips season to taste and cook until done.
  3. Saute onion and bell peppers
  4. Lay out crescent roll dough on a parchment lined pan. pinch seams together securely.
  5. Place chicken all the way down the center of the dough leaving 3 inches on each side. Layer the sauted onion and bell pepper on top of the meat, then put a generous amount of salsa on top of that. Layer cheese on top of mixture.

  6. Cut 1 inch wide strips in the dough on both sides of the meat mixture, bring one strip from each side kind of diagonally overlapping each continue until last strip has been overlapped. Bake for approx 20 minutes or until golden brown.
November 2012

This recipe is a personal recipe added by dakotababy and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Hot Pocket Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy