Crescent Chicken Philly Pockets

1 lb. chicken breast, cut into bite-sized pieces

2 bell peppers seeded and roughly chopped

1 thinly sliced jalapeno or fresno pepper (optional)

1 med. onion chopped

2 cans crescent roll sheets (without seams, if you can find them)

1 8 oz. block cream cheese (regular or low fat)

Salt and pepper, to taste

Red pepper flakes, paprika, and cayenne, to taste

2-3 T. oil

½ c. grated mozzarella, jack, or other smooth melting cheese (optional)

1. Chop the chicken and vegetables. Preheat a large skillet to medium heat.
2. Place the chicken in a bowl or gallon ziplock bag with 1 T. oil, 1 t. salt, and 1 t. pepper.
3. Cook bell pepper and onion in ~1-2 T. oil over medium heat. I usually add the onion 3-5 minutes before the peppers. When the onion starts to get translucent, add the chicken and continue cooking until the chicken is cooked through.
4. Preheat the oven to 350°F.
5. Reduce heat to low and add the cream cheese. Cook until the cream cheese is melted and evenly mixed throughout. Add spices to taste. Allow this mixture to cool slightly while you prepare the crescents.
6. Divide each can into 3 or 4 rectangles. Place a heaping scoop of chicken-cream cheese mixture on each rectangle, sprinkle with a little cheese, if desired and seal the edges. Poke holes in the top so the steam can vent.
7. Bake for 15-20 minutes until crescents are golden-brown.