RECIPES

Ingredients:

• 12 pieces frozen whole wheat dinner roll dough, thawed
• 1 (10oz) can Valley Fresh Premium Chunk White Chicken, drained, cut into bite size pieces
• 2 cups frozen broccoli, chopped, thawed and drained
• 1 cup reduced-fat sharp Cheddar cheese, shredded
• 1/4 cup Parmesan cheese
• 1/2 cup fresh mushrooms, sliced
• 1/4 cup green onions, sliced
• 1/4 teaspoon reduced fat sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon rosemary, dried
• 1/2 teaspoon sage, ground
• 1/2 teaspoon pepper, fresh ground
• 1 egg white, beaten
• 0 fresh rosemary, if desired
• 1 tablespoon water

Directions:

1. Combine 2 rolls together and roll into a 6x8 inch rectangle for each pocket
2. Combine remaining ingredients, except egg and fresh rosemary, and toss together lightly
3. Divide chicken mixture equally (about 1/2 cup) and place in center of each rectangle
4. Moisten edges of rectangle with water
5. Bring 6-inch sides together over filling and pinch to seal
6. Press side edges down and seal well
7. Place on a sprayed baking sheet
8. Brush with egg and garnish with fresh rosemary, if desired
9. Let rise 20 minutes
10. Bake at 350 F. degrees 25-30 minutes or until golden brown
11. Serving Size 244g Calories 410 Calories from Fat 90 Total Fat 10g Saturated Fat 3.5g Cholesterol 40mg Sodium 680mg Total Carbohydrate 53g Dietary Fiber 8g Sugars 6g Protein 34g