Chicken and Mushroom Pockets

Chicken and Mushroom Pockets

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