Ingredients
Scale
- 2 sheets puff pastry
- 2 cups cooked chicken
- 4 pieces cooked bacon
- 1 cup shredded cheddar cheese
- 1/3 cup ranch dressing
- 1 egg
- 2 teaspoons water
- 1 teaspoon poppy seeds
Instructions
- Preheat your Traeger or oven to 400°F.
- Roll out thawed puff pastry on a large sheet of parchment paper until expanded by about an inch. Divide into four rectangles without cutting apart.
- In a medium skillet, heat diced chicken and bacon over medium heat for 3-4 minutes, stirring constantly. Add ranch dressing, reduce heat to low, and mix until warm.
- Place a heap of chicken mixture in the center of each rectangle and top with shredded cheese, leaving an inch of dough around each edge for sealing.
- Whisk together egg and water in a bowl and brush along the empty edges of the pockets.
- Roll out the second sheet of puff pastry slightly bigger than the first and lay it over the filled pockets, sealing the edges well.
- Cut slits in the top of each pocket to allow steam to escape. Brush with egg wash and sprinkle with poppy seeds.
- Cut the pockets into four individual pieces, placing them on a baking sheet with space in between.
- Bake in the preheated Traeger until puffed and golden brown, rotating the pan if needed.
Notes
Ensure the puff pastry is well-thawed for easier handling.
Watch the baking closely to avoid burning, as cooking times may vary.
Nutrition
- Serving Size: 1 hot pocket
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.