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Crescent Roll Chicken Pockets




Source of Recipe


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List of Ingredients




6 oz. cream cheese, softened
4 T. milk
2 T. butter, softened
4 cups diced, cooked chicken
1/2 cup finely chopped celery
2 T. minced onion
1/2 tsp. salt
dash of black pepper
2 cans (8 oz. each) refrigerated crescent dinner rolls
2 T. butter, melted

Recipe



Mix the cream cheese, milk, and softened butter together and beat until smooth. Add the diced chicken, chopped celery, minced onion, salt, and pepper. Mix well, then set aside. Separate each can of the crescent dough into 4 rectangles. (Do not separate it into 8 triangles as you would for dinner rolls. Press the extra perforations together to seal.)

Spoon about one half cup of the cream cheese/chicken mixture onto the center of each piece of dough. Fold the dough in half over the chicken. Pinch the edges of the dough together to seal. Place the filled pockets an ungreased cookie sheet.

Brush top of the dough with the melted butter. Bake in a preheated oven at 350° for 25 to 30 minutes or until golden brown.

Makes 8 pockets.