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Pecan Chicken Pockets Recipe

Pecan Chicken Pockets 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.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:2 servings

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

  • 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.

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.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.