Shelly's Recipe

CRESCENT ROLL CHICKEN POCKETS

Category: Hot

6 oz cream cheese, softened
4 tbsp milk
2 tbsp butter, softened
4 cups diced cooked chicken
1/2 cup finely chopped celery
2 tbsp minced onion
1/2 tsp salt
Dash of black pepper
2 (8 oz) cans refrigerated crescent dinner rolls
2 tbsp butter, melted

Mix first 3 ingredients together; beat until smooth. Add the next 4 ingredients. Mix well; set aside.

Separate each can of crescent dough into 4 rectangles. (Do not separate into triangles. Press extra perforations together to seal.)

Spoon about one half cup cream cheese mixture onto center of each piece of dough. Fold dough in half over chicken. Pinch edges of dough together to seal.

Place filled pockets an ungreased cookie sheet. Brush top of the dough with melted butter. Bake at 350 for 25 to 30 minutes or until golden brown. Makes 8 pockets.