Garlic-and-Herb Chicken Pockets

Combine 1/2 cup cheese spread, chicken, mushrooms, sweet peas and pepper.  

Separate dough into 4 rectangles.  Firmly press perforations to seal.  Spoon 1/2 cup chicken mixture onto center of each rectangle.  Fold short ends of dough over filling.  Pinch edges to seal.  Place on ungreased cookie sheet. 

Bake at 350 degrees for 20 to 25 minutes or until golden brown.

Meanwhile, mix together remaining cheese spread and milk in a small saucepan.  Heat over medium-low heat.  Drizzle over pockets before serving.