Crescent Chicken Pockets Recipes

CRESCENT CHICKEN BUNDLES

Steps:

• Preheat oven to 350°. Beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken., Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed stuffing, lightly pressing down., Transfer to ungreased baking sheets. Bake until golden brown, 20-25 minutes. Freeze option: Freeze unbaked bundles on baking sheets until firm; transfer to a freezer container. May be frozen up to 2 months. To use, thaw in refrigerator. Bake as directed, increasing time as necessary to heat through.

SAVORY CRESCENT CHICKEN SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
• Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
• Bake 25 to 30 minutes or until golden brown.

CHICKEN CREAM CHEESE POCKETS

Steps:

• Preheat oven to 350 degrees F.
• Combine chicken, cream cheese, 2 Tablespoons of butter & mushrooms.
• Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal.
• Place approximately 1/4 cup of chicken mixture in the center of crescent roll.
• Wrap dough around chicken mixture sealing up edges, creating a pocket.
• Continue to do this to each crescent roll.
• Place onto lined cookie sheet or in a greased casserole dish.
• Melt 2 Tablespoons of butter and brush on to each crescent roll.
• Add crushed corn flakes to top of each crescent roll, if desired.
• Bake in oven for 20 - 25 minutes or until golden brown.
• While baking, combine evaporated milk and cream of chicken soup in a pot on the stove, medium heat. Stir to incorporate and cook until simmer.
• Turn off heat and allow to cool.
• Serve Chicken Cream Cheese pockets with dipping sauce.

CHICKEN CRESCENT POCKETS

Steps:

• Preheat oven to 350 degrees.
• In a medium sized bowl, mix together chicken, cream cheese, ONE HALF of the cream of celery soup,the onions, and the pepper. Mix until thoroughly combined.
• Seperate crescent rolls into 4 squares. One square equals 2 triangles put together. Press triangles together to form a square. Place these on a non-stick cookie sheet.
• Place 1/4 to 1/3 cup of filling into each square, and pull up the corners of the crescent roll to the center to form a "pocket".
• Bake at 350 for about 20 minutes or until golden brown.
• If you have any filling left, mix it with the remaining cream of celery soup and heat it in a small saucepan over low heat and use this to top your cresent pockets.

SAVORY CRESCENT CHICKEN POCKETS

Steps:

• Heat oven to 350. In medium bowl, blend cream cheese and 2 T.butter until smooth. Add next 6 ing. Mixing well Separate crescent rolls into 4 rectangles;firmly press perforations to seal. Spoon ½ cup meat mixture onto center of each rectangle. Pull four corners of dough to top center of chicken mixture,twist slightly and seal edges. Brush tops with 1T.butter (or use the butter crescents and leave this step off). Place on ungreased cookie sheet. Bake at 350 for 20-25minutes or until golden brown.

CHICKEN POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll crescent roll dough onto 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 onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto 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.

CRESCENT CHICKEN POCKETS

Steps:

• Preheat oven to 350 degrees.
• Blend the softened cream cheese and milk and chives until smooth. Add the chunks of chicken.
• Open crescent roll containers, and take 2 rolls and pat them to make one square (8 squares all together.) I havent used the sheet crescents but that would work as well, cutting out 8 squares. They do not have to be perfect. The sqaures are about the size of your hand after you pat them into submission. ;)
• Place chicken mixture on the 8 patted out dough squares. Bring up the sides of the dough, and form a pocket sealing the openings very well by pinching them together. This will be placed seam side down on a baking sheet. You want to make sure they are sealed so the filling doesnt ooze out.
• Place them seam side down on a lightly greased baking sheet (or use parchment paper) Sprinkle with Italian seasoned bread crumbs.
• Bake @ 350 degrees for about 14 minutes or until lightly browned.
• Like Ive said, you could really play with what you add to these. Pimento would be pretty and play with spices that you like! Ive always made them this way, as I do like them as is. Simple simple simple!

CRESCENT CHICKEN POCKETS

Steps:

• 1. Preheat oven to 375
• 2. Open & drain chicken breast
• 3. In a bowl, break up chicken and mix with shallot, sour cream, salt, pepper & garlic powder, to combine. Taste - adjust seasoning now.
• 4. unroll, separate at the seams,and lightly stretch crescent rolls.
• 5. add 1 1/2 - 2 tablespoons of mixture to each crescent roll at the wide end.
• 6. roll & pinch close edges
• 7. place on lightly greased baking sheet
• 8. bake uncovered 10-12 minutes or until golden brown

CHICKEN TACO POCKETS

Steps:

• Preheat oven to 375°. Unroll 1 tube crescent dough and separate into 2 rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal., Place on an ungreased baking sheet. Bake until golden brown, 13-15 minutes. Cut in half. Serve with salsa and toppings as desired.