Chicken Crescent Pockets Recipes

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 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.

CHICKEN POT PIE POCKETS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
• Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters, then trim the edges to create rectangles. Put 1/4 cup of the chicken mixture in the center of 1 rectangle and brush the pastry with water around the perimeter. Top with another piece of pastry and use a fork to press down on the edges to completely seal closed. Brush with the egg and poke a few fork holes in the top. Repeat with the remaining rectangles and filling to make 8 pot pie pockets. Transfer to the prepared baking sheets. Bake until golden brown, 20 to 30 minutes.

CHICKEN POCKETS

Steps:

• Preheat oven to 375°F. Cook onion and pepper in hot oil in medium skillet until crisp-tender. Add chicken breast strips; mix well.
• Separate crescent dough into 4 rectangles. Firmly press perforations together to seal. Pat out each rectangle to 8x4-inch rectangle. Spoon chicken mixture onto one half of each rectangle; sprinkle evenly with cheese. Fold dough over filling to enclose. Press edges of dough together, then press with tines of fork to seal completely.
• Bake 12 minutes or until golden brown. Serve warm.

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.

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.

CRESCENT ROLL CHICKEN POCKETS

Steps:

• Preheat oven to 375°F. Cut up cooked chicken into small cubes. Add cream cheese, chicken, mushrooms, and all spices together. Stir until well mixed. In separate bowls add melted butter to 1, and bread crumbs to the other.
• Take 2 crescent roll pieces and pinch together to form a rectangle. Place a scoop of chicken mixture on the rolls, fold corners up pinch creases together to seal. Dip top of pocket into melted butter then into bread crumbs. Place bare side down on ungreased baking sheet or pan. Repeat with remaining crescent rolls and chicken.
• Bake for 10-12 min 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.

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.

MOM'S CHICKEN AND CREAM CHEESE ROLL-UPS

Steps:

• Preheat oven to 350 degrees F.
• Mix together cooked chicken, softened cream cheese, onion, and mushrooms.
• Roll out your crescents, place a heaping spoonful of chicken mixture on wide-end of crescent and roll it up. Place on large cookie sheet (I use my largest jelly-roll pan). Bake for 12-14 minutes (watch for the rolls to turn golden).

CREAMY CHICKEN AND BACON POCKETS RECIPE

Steps:

• Preheat oven to 375 degrees.
• Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with Mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
• Lightly dust a work surface with flour and roll out crescent dough. Cut into 16 squares.
• Place about 2 teaspoons of cream cheese mixture onto each square.
• Press edges together until sealed.
• After stuffing and folding each pastry, place on a baking sheet. Whisk egg and water together and brush over the top of each pastry.
• Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving.