Pecan Chicken Pockets Recipe

Pecan Chicken Pockets Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Packaged crescent rolls provide a flaky outer crust for these comforting, flavorful handheld sandwiches. "My sister in Arizona shared the recipe with me," notes Audrey Marler of Kokomo, Indiana.

[X]

Rate Pecan Chicken Pockets Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pecan Chicken Pockets Recipe

Prep: 15 min. Bake: 30 min.

Yield: 2 Servings

15 30 45

Ingredients

3 tablespoons spreadable chive and onion cream cheese
3 tablespoons butter, softened, divided
Dash pepper
1/2 cup cubed cooked chicken
1/2 cup sliced fresh mushrooms
1 tube (4 ounces) refrigerated crescent rolls
3 tablespoons seasoned bread crumbs
2 tablespoons finely chopped pecans

Directions

In a small bowl, combine the cream cheese, 1 tablespoon butter and pepper. Fold in chicken and mushrooms. Separate crescent dough into two rectangles; seal perforations. Spoon chicken mixture on each rectangle to within 1/2 in. of edges. Roll up, starting from a short side; pinch ends to seal.
In a shallow bowl, combine bread crumbs and pecans. Melt remaining butter; brush over entire surface of dough. Roll in crumb mixture. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes or until golden brown. Yield: 2 servings.

Nutritional Analysis: 1 pocket equals 606 calories, 43 g fat (20 g saturated fat), 96 mg cholesterol, 1,041 mg sodium, 33 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Pecan Chicken Pockets in Cooking for 2 Spring 2005, p33