Bacon And Chicken Pastry Pockets Recipes

CHICKEN BACON RANCH POCKETS RECIPE BY TASTY

Steps:

• In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
• Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
• Turn out onto a lightly floured surface and knead for 3-5 minutes.
• Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
• Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
• Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
• Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
• Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
• Slice the dough in half through the center, lengthwise.
• Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
• Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
• Brush the tops with olive oil and sprinkle with remaining cheese.
• Bake for 15-20 minutes, or until light golden brown.
• Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
• To reheat, microwave for 45 seconds to 1 minute.
• Enjoy!

CREAMY CHICKEN AND BACON POCKETS RECIPE

Steps:

• Preheat oven to 375 degrees.
• Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with Mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
• Lightly dust a work surface with flour and roll out crescent dough. Cut into 16 squares.
• Place about 2 teaspoons of cream cheese mixture onto each square.
• Press edges together until sealed.
• After stuffing and folding each pastry, place on a baking sheet. Whisk egg and water together and brush over the top of each pastry.
• Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving.

BACON AND CHICKEN PASTRY POCKETS

Steps:

• Lay Pastry Puffs out to defrost while you are cooking chicken and bacon.
• Preheat your oven to 400 degrees.
• Warm cream cheese in the microwave for 30 seconds to soften it so it's easier to stir. Place the cream cheese into a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir well to combine thoroughly and set aside.
• Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3″ each. Cut other pastry puff the same way making a total of 32 squares.
• Place about 2 teaspoons of cream cheese mixture onto each square.
• With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle.
• Press edges together and crimp with a fork to seal.
• After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry.
• Bake in preheated oven for 15 minutes or until puffed and golden brown.
• Cool 10 minutes before serving. Can also be served at room temperature.

TURKEY - BACON PUFF PASTRY POCKETS

Steps:

• Preheat oven to 400. Lightly butter or spray a cookie sheet.
• Place a paper towel on a microwavable plate and lay the bacon slices in the center. Fold the excess paper towel over the bacon and microwave on high for two minutes or until bacon is crisp.
• Unfold the puff pastry and cut it lengthwise into thirds. Cut each piece in half. Place three rectangles on the cookie sheet and place two turkey slices on each piece, leaving 1/4 inch border around the entire edge. Spread a little mustard over the turkey and top with the cheese. Cut the bacon slices in half. Arrange on top of the cheese. Cover with the remaining dough and press on all sides with a fork to seal the edges.
• Bake the pockets for 15-18 minutes, or until golden brown.