Chicken Pockets

By rsink

Ingredients

• 2 cups cooked, cubed chicken
• 1/4 teaspoon instant minced onion
• 1/8 teaspoon pepper
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• Two 8 oz. cans crescent rolls
• 1 egg slightly beaten

Preparation

Step 1

Preheat oven to 375. In medium bowl combine first 5 ingredients. Separate crescent dough into 8 rectangles; firmly press perforations to seal. Spoon about 1/2 cup meat mixture on one end of each rectangle. Fold dough in half over meat mixture; press edges to seal. Brush with egg. Bake on two ungreased cookie sheets 15 to 20 minutes until golden brown.

Notes: I find that I sometimes have to add more sour cream and a little chicken broth to keep this from being dry. It is really very good.