Chicken and Biscuit Pockets

1. 1

   Preheat oven to 400.

2. 2

   Separate biscuits and flatten each with the palm of your hand to a 3 1/2 inch circle.

3. 3

   Divide chicken, squash, and cheese evenly among dough circles, placing filling on one side of each dough circle.

4. 4

   Fold the other sides of dough circles over filling.

5. 5

   Pinch edges well to seal.

6. 6

   For a tighter seal, press edges with the tines of a fork.

7. 7

   Arrange biscuits on an ungreased baking sheet.

8. 8

   Bake about 10 minutes, or until golden.

9. 9

   Meanwhile, in a small bowl, stir together mayonnaise and mustard.

10. 10

    Serve mayonnaise mixture and ranch dressing as dipping sauces for warm biscuits.

* Per serving · 4 servings · Values may vary.

No additional tips available.