- 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
- 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.
05/14/2018
recipepes.com
Chicken Pockets, recipe
PT15M
PT1H
5
455 calories
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