Egg Pockets

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  • 4 hard-cooked eggs
  • Salt and pepper
  • 2 packages (10 oz each) refrigerated crescent dough
  • Directions

    Preheat oven to 375º. Separate one package crescent dough into four rectangles. Pinch seams to seal and place on ungreased cookie sheet. Divide mixture evenly between dough rectangles leaving 1/4-inch border all around. Open remaining package crescent dough and separate into four rectangles; pinch seams to seal. Bake until golden brown, about 11-13 minutes. Serve with fresh fruit or salad greens.
    Recipe provided by the Ohio Poultry Association.

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