Chicken in a Sleeping Bag

This is a recipe I tried out when I was a really little kid (as I assume, at least), and although it seems impossible that I still remember it at this age, it was because there was a bookmark with poorly drawn flowers and my name in crayon on the page the recipe was on. Anyhow, enjoy!

Ingredients Directions
  1. Count out 16 frozen chicken breast tenders. Put them on the plate. Cover the plate with plastic wrap. Put the plate in the refrigerator and let the chicken tenders thaw for 1 hour.
  2. Heat the oven to 375 degrees Fahrenheit.
  3. Remove the dough from both cans. Unroll each roll. Separate both rolls of dough so you can have 8 rectangles. Each rectangle should be about 7 1/2 inches long and 4 inches wide. Press the perforations in each rectangle together with your fingers. (Perforations are tiny cuts in the dough that look like little lines.)
  4. For each sandwich, put 1 dough rectangle on the cookie sheet. (You do not need to grease the cookie sheet.) Top the rectangle with 1 slice of ham. Put 1 slice of cheese at 1 end of the ham slice, where the heads will go. Put 2 chicken tenders on top of the cheese. Fold the dough over the chicken tenders to cover them up a little more than halfway. Press the sides of the dough with the fork to seal the edges. Do the same thing to make all the other sandwiches.
  5. Bake the sandwiches for 15 to 17 minutes or until they look golden brown and the chicken is hot. Carefully take the cookie sheet out of the oven with the pot holders. Use the pancake turner to remove the sandwiches from the cookie sheet and put them on the plates.
  6. Squirt ketchup and mustard on the chicken tenders to make faces.
Hurry It Up

If you can't wait 1 hour for the chicken tenders to thaw in the refrigerator, microwave them instead. Put them on a large microwavable place and microwave on Low 2 to 4 minutes, until thawed. Take the plate of chicken out of the microwave.


Page 126 from Pillsbury Kids Cookbook: Food Fun for Boys and Girls