September 4th, 2013
By LeeAnne Wright
Prop styling by Lynda Felton
From the print edition, September 2013
Preheat oven to 425ºF.
Pull cooked chicken from drumsticks.
Mix together chicken with red pepper, green onion, mozzarella cheese and butter chicken sauce.
Unroll dough and cut into 4 rectangles.
On one end of each rectangle, mound 1/2 cup of chicken mixture, then fold over other end of dough and press edges to seal.
Cut 2 vents into the top of each.
Bake for 12 minutes or until golden brown. Let cool before packing in a lunch container.
263 calories, 7 g fat, 41 mg calcium, 791 mg sodium, 36 g carbohydrates, 1 g fibre, 13 g protein. Good source of vitamin C and iron.