I am trying really hard to be frugal and not waste any food. So what do you do when you have a fridge full of left-overs? You make up a new recipe. I ended up with Crescent Chicken Pockets. Yeah, I know this one sounds a little crazy and Sandra Lee's Semi-homemade-ish but it turned out better than I thought it would. It was really good. I picture it as more of a main dish recipe but I took my experiment to a friend's house and she sliced it up and served it as an appetizer. Women, men and kids all liked it. Ellie came back long after it was all gone and asked more.
Crescent Chicken Pockets Recipe
2 containers of Pillsbury crescent rolls (did not use New Years)
1 8 ounce cream cheese (leftover from New Years)
2 cups cooked shredded chicken (leftovers from freezer)
1 cup shredded cheese (leftover from a hot dip recipe)
1 cup sour cream (leftover from chili night)
1 tablespoon dried parsley
1 package of dried onion soup (leftover from a potatoe recipe)
1/4 cup of milk
hot pepper jelly, optional (homemade from a friend)
1 egg, beaten
chopped nuts (leftover from New Years sundaes) or bread crumbs
- Preheat oven to 350 degrees.
- Lightly grease a baking sheet.
- Open crescent roll containers and unroll crescents. Using two crescent triangles, pinch together to make a square as shown below and layout on baking sheet. Each container will yield 4 squares for a total of 8 crescent pockets.
- In a large bowl, mix cream cheese, chicken, sour cream, cheese, parsley, soup mix, milk and salt. If you would like your pockets with a little kick, add pepper jelly to this step. I added 1 teaspoon of SUPER-BURN-YOUR-FACE-OFF-HOT habanero pepper jelly that a family friend made and gave to us. I am not kidding when I say it was hot. Store bought pepper jelly is not as hot so I would use a tablespoon.
- Divide the chicken mix evenly and put in the middle of each crescent square. It will be approximately 1/2 a cup per square.
- Fold up the dough to make pockets, being sure to pinch the seams closed. As you can see below I did this step by pulling the corners up to the top center (triangle) and I also folded the short ends to the top middle, pinching the sides closed (rectangle).
- Brush the pockets with egg and sprinkle with nuts or bread crumbs.
- Bake at 350 degrees for 20-25 minutes until lightly browned.