Make a bunch, freeze them, and microwave when you're feeling lazy. These make a great meal.
Ingredients
2 packages Grands!(c) Pillsbury croissant dough (enough for 8 croissants.)
1/2 cup spinach chiffonade
1/2 cup Italian tomato, cored and seeded, sliced into rings
1/4 cup baby sweet peppers, sliced into rings
1/2 of a small red onion, sliced in half-rings
1/2 cup grated mozarella
2 chicken breasts, boneless and skinless
2 strips cooked bacon
1 tsp olive oil
4 Tbsp ranch or cream dressing
Salt, pepper, rosemary and marjoram to taste
Directions
1) Preheat oven to 350F.
2) Brush 1/2 tsp olive oil on chicken breasts, season with salt, pepper, rosemary and marjoram, bake for 30 minutes.
3) Turn chicken over, brush remaining oil, season, and return to oven for 20 minutes.
4) Allow chicken to cool 5 minutes before slicing into strips approximately 1/2" wide.
5) Using one full square (two crescent triangles) per serving, place into the centre of the square
a) 1/8 cup spinach,
b) 1/8 of the red onion,
c) a handful of peppers,
d) 1/8 cup tomato,
e) 1/2 of a chicken breast, in slices,
f) 1/8 cup of grated cheese,
g) 1 Tbsp salad dressing
h) 1/2 strip bacon, cut into 1/2" square pieces
6) Pull the left side over the top, seal top and bottom, and pull the right side over. This will create a pocket of dough.
7) Place seam-sides down (flipping the above pocket upside-down) on a baking sheet. Bake in 350F oven for 20-25 minutes, checking at 20 for a hardened golden brown shell that sounds hollow when knocked lightly.
8) Allow to cool for 5 minutes.
Makes 4 large pockets.
