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Pecan Chicken Pockets

 Pecan Chicken Pockets
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.
2 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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 Facts: 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.

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Pecan Chicken Pockets (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.