Chicken Pockets

Name: Chicken Pockets
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

10 ingredients

9 steps

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

1

Preheat oven to 350 degrees F (175 degrees C).
2

Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other.
3

Pinch perforations closed.
4

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.
5

Spoon 1/4 the chicken mixture onto each dough rectangle.
6

Roll dough over the filling and pinch seams closed.
7

Place onto a baking sheet.
8

Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
9

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