Chicken Taco Pockets

Name: Chicken Taco Pockets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 8 servings.

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

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

1. 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.
2. Place on an ungreased baking sheet. Bake until golden brown, 13-15 minutes. Cut in half. Serve with salsa and toppings as desired.

Nutrition Facts

1/2 pocket: 393 calories, 24g fat (7g saturated fat), 47mg cholesterol, 896mg sodium, 29g carbohydrate (7g sugars, 0 fiber), 16g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.