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Chicken Pockets

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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

Details

Servings 8
Preparation time 30mins
Cooking time 50mins

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.

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