I saw this recipe on my friend Nikki’s food blog and I knew immediately that I would have to make it asap. I am a huge fan of anything involving crescent rolls. It definitely did not disappoint. And it was very easy to pop back into the oven for leftovers (350 for 15 minutes or so). Excuse the picture with my ugly cookie sheet.
Creamy Chicken Pockets
2 tbsp olive oil
4 small chicken breasts, diced
1/2 cup minced onion
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon butter, softened
3 ounces cream cheese, softened
1/4 teaspoon seasoned salt
2 tablespoons milk
2 (8 ounce) packages refrigerated crescent rolls
1 tablespoon butter, melted
1/4 cup Italian seasoned bread crumbs
Preheat oven to 350 degrees F.
Heat olive oil in large skillet. Brown chicken with onions and garlic.
In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, kosher salt, breadcrumbs, pepper, and milk. Mix well.
Separate crescent dough into eight rectangles, firmly pressing perforations of two triangles to seal into rectangle. Spoon 1/2 cup of the chicken mixture onto the center of four rectangles. Top with remaining rectangles and seal edges.
Place pockets on an ungreased cookie sheet or baking stone. Brush tops of pockets with melted butter; sprinkle with bread crumbs. Bake in preheated oven for 25 to 30 minutes or until golden brown.