Name: Chicken Pockets
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Refrigerated crescent rolls - 1 (8 ounce) package; Cream cheese, softened - 1 (3 ounce) package; Butter - 1 tablespoon; Salt - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Milk - 2 tablespoons; Minced onion - 1 tablespoon; Chopped cooked chicken - 2 cups; Butter, softened - 2 tablespoons; Cracker crumbs, or to taste - 3 tablespoons

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.