Chicken Mini Pockets
Deliciously creamy bites of chicken in a flaky crust.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 3 oz cream cheese, non-fat or regular
- 1 tbsp butter or margarine, softened
- 2 cups cooked chicken, cubed (canned or leftover rotisserie also work well)
- 1 Tbsp chopped onion
- ¼ tsp salt
- Pepper to taste
- 1 can refrigerated crescent rolls
Instructions
- Mix cream cheese, butter, chicken, green onion, salt and pepper till smooth.
- Unroll crescent dough and separate. For each triangle, fold the top point downward along the triangle edge and “moosh” the dough into a rough square.
- Spoon one heaping tablespoon of chicken mixture into center of dough square. Fold edges toward center and seal together.
- Place each filled square on ungreased baking sheet with edges downward.
- Bake 10-14 minutes until golden brown.
- Cool slightly to let flavor develop before serving.
- Each crescent roll has 11 carbs, cream cheese less than 1 for a total of 12 carbs/serving.