CHICKEN POCKETS

Chicken Pockets image

Provided by Ursula Roll

Categories Turkey

Time 55m

Number Of Ingredients 11

3-4 oz cream cheese
3 Tbsp butter, melted
2 c chicken, cooked and cut up, left overs works great
2 Tbsp milk
2 Tbsp green onion, whites and green parts sliced
1/2 tsp garlic powder
salt to taste
pepper to taste
1 pkg refrigerated crescent rolls or
4 rhodes rolls or other frozen roll dough thawed, or
fresh yeast dough of your choice

Steps:

1. If using packaged crescents rolls, form squares with 2 pieces by pinching together one long edge. May also use your own fresh roll dough or other favorite frozen roll dough, thawed. Just roll them out thin.
2. Mix together Cream Cheese Chicken, Milk, Salt, Pepper, Garlic, and green onion/chives slices, leaving the chicken in small chunks, and the cream cheese as well.
3. Divide mixture between the 4 prepared roll squares. Pinch together the edges forming a pocket. If using frozen yeast dough, pockets will be more round, instead of the square-ish shape of the crescent rolls. Place on a baking sheet, I line with Parchment, Brush with melted Butter.
4. Bake in a pre-heated 350 degree oven for 20-25 minutes. Serve with cranberry sauce if desired.
5. These can be pre-prepared and frozen. After you have mixed the filling, and filled the pockets, place on a parchment paper square, brush with melted butter, gently fold paper around pocket, wrap in plastic wrap and freeze. To bake these from FROZEN, place in a covered shallow casserole dish and bake in a 350 oven, covered for 40-45 minutes, then uncovered for 20-25 minutes more, brush with butter when you take the lid off. Serve with cranberry sauce.