Categories: Mexican

Ingredients

• 2 tubes refrigerated crescent rolls
• 1/2 cup salsa, plus more for serving
• 1/2 cup sour cream
• 2 tbsp. taco seasoning
• 1 cup shredded rotisserie chicken
• 1 cup shredded cheddar cheese
• Shredded lettuce, guacamole, and additional sour cream

Directions

1. Preheat oven to 375. Unroll one tube of crescent dough and separate dough into two rectangles; press perforations to seal. Repeat with second tube. Combine salsa, sour cream and taco seasoning. Spoon the chicken onto left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal.

2. Place pockets on an ungreased baking sheet. Bake until golden brown, 13 to 15 minutes. Cut in half. Serve with salsa and desired toppings.

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