I’ve been dealing with morning sickness for the last 3 months and I’m finally feeling like cooking again. To get myself back in the kitchen, I decided to do something quick and easy. These Chicken and Mushroom Pockets were the perfect, and even my picky 1 year old liked them.
Chicken and Mushroom Pockets
1 (8 oz.) block cream cheese, softened
1 Tbsp. butter, softened
1 (12.5 oz.) can chunked chicken
1 ½ cups mushrooms, sliced
¼ cup onion, diced
¾ cup shredded cheddar cheese
½ tsp. Greek seasoning
¼ tsp. pepper
Salt to taste
1 can crescent rolls
1 Tbsp. melted butter
Preheat oven to 350 degrees.
In a large bowl, mix cream cheese and butter until thoroughly blended. Stir in chicken, mushrooms, onion, cheese, and seasonings. Set aside.
On a large cookie sheet, roll out crescent dough and divide into 4 rectangles. Pinch perforated edges to down the center of each rectangle to seal and widen the rectangles with your hands (I did this by smashing). Spoon about 1/3 to ½ cup of cream cheese mixture into the center of each rectangle. Pull up 4 corners of the rectangles to the center of the mixture and pinch the edges to seal. Brush tops of pockets with melted butter and bake in preheated oven for 25-30 minutes.
Note: this recipe makes twice as much filling as you need for one can of crescent rolls so you can either use 2 cans or save the other half for later. I plan on using the rest of mine in a pasta dish