Saturday, January 8, 2011

Rosemary Chicken Pockets

Okay...first you are going to have to excuse me exceedingly amateurish food photos. I'm sure there are rules, specific camera settings and whatnot, but all I have is my trusty iPhone and I fully acknowledge its limitations. That being said PLEASE don't let my picture stop you from making these super easy and quick pockets! They take minutes to make and will be gobbled up by both kids and adults.

I found this recipe on Tasty Kitchen a week ago and we have had it 3 times since! I used left over turkey instead of the canned chicken but I'm sure that would be fine too. I think it would be great with left over rotisserie chicken as well. I also used low fat cream cheese and reduced fat crescent rolls and it still was great. The best part is that you probably have everything you need already.

Rosemary Chicken Pockets
* 1 package Cream Cheese (8 Ounces)
* 1 can Cooked Chicken Chunks, 9 Ounce Can
* 2 Tablespoons Dried Rosemary
* 1 teaspoon Black Pepper
* 2 dashes Salt (preferably Season Salt)
* 1 dash Poultry Seasoning
* 1 package Croissant Dough, 8 Ounce Can (Personally I think it makes enough
for 2 cans)

Pre-heat oven to 350 degrees.

Soften the cream cheese for easier mixing. Add the chicken and seasonings and mix well.

Unroll croissant dough triangles. Place a dollop of filling onto each triangle. Fold over edges and pinch shut to enclose completely. Place on baking sheet. Repeat with the remaining filling and croissant triangles.

Bake as directed on croissant package.

1 comment:

  1. These look good! I'll have to try them this week!