Crescent rolls stuffed with a creamy chicken filling. When paired with a side, this is an easy weeknight dinner, or can stand alone as a great appetizer.
2-3small chicken breasts, diced
1/8teaspoonground black pepper
3ouncescream cheese, softened
1(8 ounce) package refrigerated crescent rolls
1/4cupItalian seasoned bread crumbs, optional
Preheat oven to 375 degrees F.
Heat the olive oil in a large skillet over medium heat. Cook the chicken with the onions and garlic.
Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon softened butter until smooth. Stir in the cooked chicken, onions and garlic. Add the salts, pepper and milk. Mix well.
Separate the crescent roll dough into the eight triangles. Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. Brush the tops with the melted butter and sprinkle with the bread crumbs (optional).
Bake for 11 – 13 minutes, or until golden brown.
Recipe Note: To heat up leftovers, bake in a preheated 350 degree F oven for 10 minutes.
The size of the chicken breasts largely effects how many pockets you can make. The other day, I used 3 larger breasts and was able to make 16 pockets (two 8-ounce packages of crescent rolls) instead of only 8.I now use shredded cooked chicken in this recipe. Cook the onions and garlic without the chicken and add to the cream cheese mixture. Stir in the cooked chicken then proceed with filling the pockets.