We love these taco-flavored sandwiches made with crescent dough. They make a quick, easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky
Chicken Taco Pockets Recipe photo by Taste of Home
Optional: Shredded lettuce, guacamole and additional sour cream
Preheat oven to 375°. Unroll 1 tube crescent dough and separate into 2 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 toppings as desired.
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.