BBQ Chicken Hot Pocket

Preheat oven to 375°F.

In frying pan over medium heat, cook chicken breast to internal temperature of 165°F. Season with cumin, black pepper, cayenne pepper, and garlic powder.

Take crossaint dough and flatten with rolling pin. Cut into 2 evenly sized squares. In center of one, place 1 slice pepperjack cheese.

Wash and dice veggies.

When chicken is fully cooked, remove from heat. Set on top of pepperjack cheese. Cover with other slice of cheese and veggies.

Use second square of dough to cover insides, and press firmly together with other dough to seal. Cut away excess dough.

Cook on baking sheet for 10-12 minutes. Remove, brush BBQ sauce over crust, and return to oven for 3-5 minutes.