Chicken Crescent Pockets

My parents stopped over for dinner tonight so I decided to try a new recipe. I had this saved in my "recipes to try" list for a long time. I had intended to make it last week. I bought the Crescents at Giant Eagle but I stupidly put them on the refridgerator door and they exploded! Haha!

Rating: 10 of 10

Chicken Crescent Pockets

3 oz. cream cheese, softened

1 tbsp butter, melted

2 cups chicken

2 tbsp milk

salt & pepper to taste

1 (8 oz) can reduced-fat Pillsbury Refrigerated Crescent Dinner Rolls

3/4 cup seasoned croutons, crushed



Heat oven to 350°F. Cook chicken in skillet.

In medium bowl, combine cream cheese and 1 tablespoon softened butter; stir until smooth. Add salt, pepper, and milk. Mix well. Add this mixture into the skillet with chicken.

Separate dough into 4 rectangles (combine two crescents). 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. Gently spray tops of chicken pockets with olive oil; sprinkle with crushed croutons. Bake at 350°F for 25 to 30 minutes or until golden brown.