Food Friday! : Chicken Pockets

Food Friday! : Chicken Pockets

This is one of Handsome Hubby's favorite (recent) recipes I found a few months back on e-mealz.com, a subscription website that is great for help weekly meal-planning on a tight budget. This recipe is fairly quick to put together and I always double the recipe so we have more leftovers. This is also the kind of meal that I often buy the ingredients for somewhat in advance, except for the rotisserie chicken, and use as an "emergency" meal when we need it (and it is easy enough that HH has made it multiple times on his own!). I made these for Sunday dinner after a pretty busy day, and now the pictures are making me hungry just looking at them! Enjoy!! :)

Ingredients   (2 recipes worth)

1- 8 oz package of cream cheese (I use Light Philadelphia Cream cheese, but any kind really works)
1/2 cup of mayonnaise (I use Hellmann's Light)
2 cans crescent rolls, unbaked (I use Pillsbury's Light Crescent Rolls)
1 whole rotisserie chicken
1 tsp Italian seasoning, or seasonings of your preference to taste
1 beaten egg

PreparationPreheat oven to 350 degrees. Combine cream cheese, mayonnaise, shredded chicken and seasonings in a bowl. It helps if the cream cheese is room temperature.

Open each can of crescent rolls and lay out dough to make rectangles (two triangle dough pieces pressed together). Place a heaping spoonful of the cream cheese/chicken mixture in the center and pull up the excess dough around it to form a pouch, pinching the dough together at the top to keep it together. Some will look nicer than others, but they all taste wonderful in the end!

 I then lightly spread the beaten egg using a pastry brush over the top of the chicken pocket, which can help "glue" the dough together and also gives a nice browned look to the pocket after baking.

I sprinkle the tops with a little extra seasoning, just for appearances. ;)

Bake at 350 degrees for 14-20 minutes, or until the pastry is no longer doughy to the touch and has nicely browned. Enjoy!