Our Easy Cheese Pockets are a cinch to make, thanks to ready-to-use pie crust. And they are so much tastier than the ones you find in the freezer section!
What You Need
Original recipe yields 8 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
2 Tbsp. plus 2 tsp. PHILADELPHIA Cream Cheese Spread
1/2 cup KRAFT Shredded Cheddar Cheese
1 egg, beaten
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Let's Make It
Heat oven to 350°F.
Roll pie crust into 11-inch square on lightly floured surface, pulling and stretching crust as necessary to help shape into square. Cut into 4 (5-1/2-inch) squares, then cut each square into 2 (5-1/2x2-3/4-inch) rectangles. Place, 2 inches apart, on baking sheet sprayed with cooking spray.
Spread 1 tsp. cream cheese spread onto each dough rectangle to within 1/4 inch of all sides; sprinkle with shredded cheese. Fold each rectangle crosswise in half to form square; press edges together to seal. Brush with egg.
Bake 18 to 20 min. or until golden brown.
Prepare using your favorite KRAFT 2% Milk Shredded Cheese.
Prepare using PHILADELPHIA Bacon Cream Cheese Spread.
How to Seal Edges of Dough Squares
Use tines of fork to press edges of dough squares together to seal before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.