BBQ Chicken Pockets

This is a really easy recipe to make, and the result is equivalent to a gourmet "Hot Pocket"! I use BBQ chicken as my fiance loves it, but if you are creative, this could be modified to fit your tastes, and stuffed with other combos like ham and cheese, eggs and bacon...you name it!

• Ready In: 17 mins
• Serves: 4
• Yields: 4 rolls

Ingredients

• 1 (8 ounce) can  crescent rolls
• 1 (12 ounce) can chicken breasts
• 1⁄2 cup barbecue sauce (pick your favorite)
• 2  slices  cooked bacon
• 2  slices American cheese
• 1  large egg
• 1  tablespoon parmesan cheese

Directions

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