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Chicken Pockets - KOAM TV 7

Chicken Pockets

Updated:

Ingredients: 

  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons milk
  • 1 tablespoon minced onion
  • 2 cups chopped cooked chicken
  • 2 tablespoons butter, softened
  • 3 tablespoons cracker crumbs, or to taste

Directions:

Prep: 20 minutes and Cook: 20 minutes (40 mins total)

  • Preheat oven to 350 degrees F (175 degrees C).
  • Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.

  • 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.

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

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