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PrintChicken and Vegetable Pockets
Thanks to a pre-cooked rotisserie chicken and commercially prepared crescent rolls, this recipe comes together in no time. These portable morsels are perfect for when you need to have dinner and dash out the door.
![[+]](/images/uploads/recipes/2010/Nov/12/181_view.jpg)
Chicken and Vegetable Pockets
1
store bought rotisserie chicken
1
8 oz
herb flavoured cream cheese, softened
250 g
4 Tbsp
milk
60 mL
1 cup
vegetables, minced (mushrooms, green onions, sweet peppers, zucchini)
250 mL
2-3 tubes
refrigerated crescent rolls, 225 g each
2-3 tubes
1
egg(s)
1
Preparation
Serves 8
Cook time :
15 min
|
Preparation time :
5 min
Chicken and Vegetable Pockets
1
Remove skin and bones from rotisserie chicken and dice the meat.
2
Blend cream cheese, 2 Tbsp (30 mL) milk and vegetables. Stir in chicken and mix well.
3
Separate crescent roll dough into triangles and put half the triangles onto a greased cookie sheet.
4
Spread 2 Tbsp (30 mL) of filling onto these triangles, leaving room at the edges. Top with another triangle of dough and pinch edges together to seal.
5
Beat egg with 2 Tbsp (30 mL) milk. Brush triangles with egg mixture and cut small slits in top diagonally to vent.
6
Bake at 325°F (160°C) for 15 minutes or until golden brown. Serve immediately.
Notes: Keep crescent roll dough in the refrigerator until ready to use.
This filling also makes a tasty spread for crackers, melba toasts or bagel chips.
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