CHICKEN AND MUSHROOM POCKETS (PAULA DEEN)
This is from the May /June 2009 issue of Paula Deen's magazine under party menus "Meet the Parents Menu" as the appetizer. I made these for my family and guests and they all really enjoyed them. I didn't tell my husband and he said they seemed more upscale than most appetizers. The secret is the filling for the pockets. This is a delightful little mouthful. This is made for a party so it makes a lot of pockets. Enjoy ChefDLH!
Provided by ChefDLH
Categories Chicken Breast
Time 42m
Yield 45 pockets, 15 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet melt butter over medium heat.
- Add mushroom, onion and garlic.
- cook for 6 to 7 minutes or until mushrooms are tender.
- Reduce heat to low and add chicken and cream cheese, stirring until cream cheese is melted and smooth.
- Remove from heat and stir in cheese and pepper.
- Let mixture cool for 20 minutes.
- Preheat oven to 375 degrees.
- Line baking sheets with parchment paper.
- On a clean flat surface unroll one can of dough. Cut the dough lengthwise into 3 equal parts making 15 squares. Spoon about 1 tablespoon filling onto center of each square. Pull up the corners of dough over filling, pressing dough together gently to seal.
- Repeat procedure with remaining dough and filling.
- Place on prepared baking sheets.
- Bake for 10 -12 minutes or until golden brown.
- Serve immediately.
- NOTE: be sure to use unperforated crescent roll dough.
- Cooking time includes cooling time for the mixture.
Nutrition Facts : Calories 251.8, Fat 12.5, SaturatedFat 6.7, Cholesterol 51.7, Sodium 449, Carbohydrate 25.3, Fiber 1.9, Sugar 2.4, Protein 9.7
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