Pecan Chicken Pockets Recipe
Pecan Chicken Pockets Recipe photo by Taste of Home
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Pecan Chicken Pockets Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 606 calories, 43g fat (20g saturated fat), 96mg cholesterol, 1041mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 18g protein.


  1. 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.
  2. 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.
Originally published as Pecan Chicken Pockets in Cooking for 2 Spring 2005, p33

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