Bbq Chicken Pockets Food

BBQ CHICKEN POCKETS

Steps:

• Line a cookie sheet with foil or parchment paper.
• Preheat your oven to 375.
• Remove and unroll the crescent rolls and divide the crescent rolls into four squares (2 triangles each).
• Seal the perforations on each of the four squares so that the triangles are connected.
• Divide the cheese into halves and place one half on each of the four squares.
• Divide the bacon in half and place one half on each of the four squares.
• Mix canned chicken and BBQ sauce in a mixing bowl.
• Scoop one to two tablespoons (more or less to taste) of BBQ chicken onto each of the four crescent squares.
• Fold each crescent square in half (covering the mixture). Press to seal the edges.
• Wisk egg, and brush mixture onto the tops of each of the rolls.
• Top with parmesan.
• Space the rolls evenly apart, and bake as directed at 375 for 11-13 minutes.

BBQ CHICKEN PACKED PITA

Steps:

• Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F.
• Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use.
• Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside.
• Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve.
• Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F.
• Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use.
• Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside.
• Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve.
• Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar.
• Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar.
• Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth.
• Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth.

MINI BBQ CHICKEN PIZZA POCKETS

Steps:

• Spray a cookie sheet with cooking spray. Preheat oven to 350 degrees.
• In a small bowl, mix cilantro, onion, and mozzarella. Put aside.
• Seperate crescent roll dough, pushing 2 triangles together to make 4 rectangles total.
• If using cream cheese, spread a tiny bit in the center of each rectangle. (This will make it creamy and yummy and delish!).
• Place about 1.5 tbsp shredded chicken on center of each rectangle.
• Sprinkle cilantro, onion, and cheese mixture on top of each rectangle.
• Fold rectangle sides up, making little pizza pockets.
• Bake for 15 minutes.
• When done cooking, let stand for 5 minutes.
• Eat and enjoy - you may have to use a fork for these as they're very gooey and yummy!

BBQ CHICKEN POCKETS

Steps:

• 1. Place chicken in a baking dish, pour bbq sauce over chicken, cover dish with foil and bake at 400 for 1 hour.
• 2. Remove dish from oven and shred cooked chicken in the dish. Stir the shredded chicken pieces in the sauce so they are all nicely coated with the bbq sauce.
• 3. Cut pie crust rolls into 4 halfs then spread each open on large baking sheet.
• 4. Put the cheese on 1/2 of each of the pie crust pieces. Top with the shredded chicken. Fold half of the pie crust over the half with the chicken and cheese. Then seal the edges.
• 5. Bake at 350 degrees for 20 - 25 minutes, until pie crust is cooked.