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Everyone at my place can't get enough of these Crescent Roll Chicken Pockets. That soft, buttery crust hugs a creamy chicken mix for the ultimate cozy bite. They're super flexible—I've served them for weeknight dinners and as tasty bites at get-togethers.
Super-Tasty and Speedy
Mixing juicy chicken with melty cheese and crisp crescent bread just works every time. You’ll have 'em ready before you know it, so they're made for those wild evenings. Plus, swap up the middle stuff however you’d like for a new twist.
Stuff You’ll Want
- 1 pack: That go-to crescent dough from the store.
- 2 cups: Chicken cooked and shredded up really well.
- 1 cup: Cheddar cheese, the sharper the better.
- 1/2 cup: Mayo or greek yogurt, pick your fave for the filling.
- 1/4 cup: Sliced green onions for a little kick.
- 1/4 tsp: Garlic powder amps up the taste.
- 1/4 tsp: Freshly ground pepper for a pop.
- 1/4 cup: Sprinkle of parmesan to finish them off.
- 1 tbsp: Chopped parsley makes them look fancy.
Time to Roll Up
- Bake Prep:
- Set oven at 375°F and line up a baking sheet with parchment paper.
- Stir Everything:
- Grab a bowl and stir together your chicken, cheese, mayo, onions, and seasonings.
- Stuff It:
- Spoon that mixture onto the fat end of the dough triangles, roll 'em right up.
- Finish Touch:
- Lay them on your tray and dust with parmesan cheese.
- Bake Away:
- Bake them about 15 minutes, just until browned perfectly.
Top Tricks
- Chicken Matters: The finer you shred, the easier to roll.
- No Overfilling: Keep the stuffing just enough to close 'em up tidy.
- Crispier Rolls: Melt some butter and brush it on before baking.
- Mix It Up: Toss in crumbled bacon or sliced jalapeños if you want a kick.
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Saving and Reheating
- Fridge Friendly: Pop leftovers in the fridge, they'll be good for three days.
- To Reheat: Warm back up in a 350°F oven for best results.
- Great Combos: They're awesome next to a soup or a fresh salad.
- Leftover Hacks: Dice them up and toss into salads or mix into scrambled eggs for breakfast.
Recipe FAQs
- → Can I use rotisserie chicken?
Totally, rotisserie chicken is a great shortcut. Just shred it up and you're set.
- → Why are my crescents soggy on bottom?
If your filling has too much moisture, they'll get soggy. Make sure to drain the chicken and avoid overstuffing them.
- → Can I make these ahead?
They taste best right after baking. You can prep the filling early, but wait to assemble and bake until you're ready to serve.
- → Can I freeze these?
After baking and cooling, store them in the freezer. Reheat in the oven to bring back the crisp and warmth.
- → What can I substitute for mayonnaise?
Try swapping mayo with sour cream or Greek yogurt for a slightly different but still delicious flavor.