Chicken Pockets
Submitted by Nancy Ness
(Courtesy of my friend Shannon)
Blend:
3 oz. cream cheese, softened
3 oz. butter, softened
Add:
2 cups cooked, chopped chicken (cooled)
¼ tsp. salt
1/8 tsp. pepper
2 Tbsp. milk
Stir to combine.
2 pkgs. Refrigerated crescent rolls (8 count each)
Option 1 – Mini Chicken Pockets: Open crescent rolls and separate. Divide mixture evenly between each triangle and pull corners up and around filling and pinch to close.
Option 2 – Larger Chicken Pockets: Open one package of crescent rolls and layout the triangles on two cookie sheets. Divide the mixture between the 8 triangles. Open second package of rolls and cover each one with another roll. Stretch and pinch the sides of the dough to seal.
Bake at 325º for 20 minutes.
Option 1 is the original instructions. I could never get the pockets to seal correctly, so I improvised and now use Option 2.