chicken pockets

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• unroll crescent roll dough 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 each dough rectangle. roll dough over the filling and pinch seams closed. place 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.