Chicken Taco Pockets

Name: Chicken Taco Pockets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings.
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls; 1/2 cup salsa, plus more for serving; 1/2 cup sour cream; 2 tablespoons taco seasoning; 1 cup shredded rotisserie chicken; 1 cup shredded cheddar cheese; Optional: Shredded lettuce, guacamole and additional sour cream

We love these easy taco-flavored sandwiches made with crescent dough. Paired with a bowl of soup or a crisp salad, they make a quick and easy lunch or supper. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/2 cup salsa, plus more for serving
1/2 cup sour cream
2 tablespoons taco seasoning
1 cup shredded rotisserie chicken
1 cup shredded cheddar cheese
Optional: Shredded lettuce, guacamole and additional sour cream

Directions

Preheat oven to 375°. Unroll one tube crescent dough and separate into two rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal.
Place on an ungreased baking sheet. Bake until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.

Test Kitchen tips

Take extra care when pressing the crescent dough to seal the perforations. Patch any thin spots to prevent the filling from leaking while they bake.

Make these more fun and delicious with a dipping sauce. Try salsa, guacamole, sour cream or ranch dressing.