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Cheesy Chicken Crescent Pockets

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings
Lunch
Cheesy Chicken Crescent 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
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees Fahrenheit or 175 degrees Celsius.
2
Unroll the crescent roll dough onto a flat surface and divide it into four equal sections. Take two triangular pieces of dough and place them side by side, forming a rectangle shape. Use your fingers to press the edges together, sealing any gaps or holes.
3
Meanwhile, combine softened cream cheese, 1 tablespoon of melted butter, a pinch of salt, some black pepper, milk, and finely chopped onion in a mixing bowl. Use a spoon to gently fold the shredded cooked chicken into the cream cheese mixture until well combined. Divide this mixture evenly among the four dough rectangles, spooning about 1/4 of it onto each one.
4
Next, take each dough rectangle and roll it into a tight cylinder, pressing the edges together to seal the filling inside. Place these rolled dough pockets onto a baking sheet lined with parchment paper.
5
Finally, dot the top of each pocket with about 1 and a half teaspoons of melted butter and sprinkle some crushed crackers over the top.
6
Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and the filling is hot and bubbly.