Chicken Pockets
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Chicken Pockets

1. Refrigerated crescent rolls - 1 (8 ounce) package
2. Cream cheese, softened - 1 (3 ounce) package
3. Butter - 1 tablespoon
4. Salt - ¼ teaspoon
5. Ground black pepper - ⅛ teaspoon
6. Milk - 2 tablespoons
7. Minced onion - 1 tablespoon
8. Chopped cooked chicken - 2 cups
9. Butter, softened - 2 tablespoons
10. Cracker crumbs, or to taste - 3 tablespoons

How to cook deliciously - Chicken Pockets

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.

3. Stage

Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.

4. Stage

Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.