An American recipe, that takes 15 minutes to prepare and 30 minutes to cook with an Oven. Crescent rolls provide a flaky outer crust for these comforting, flavorful handheld sandwiches. It’s crispy, easy and yummy! I hope you like it.
Check it out Pecan Chicken Pockets recipe here!!
[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time:30 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 tube (4 ounces) refrigerated crescent rolls
- 1/2 cup cooked chicken, cubed
- 1/2 cup fresh mushrooms, sliced
- 3 tbsp softened butter, divided
- 3 tbsp chive and onion cream cheese, spreadable
- 3 tbsp seasoned bread crumbs
- 2 tbsp chopped pecans
- a dash of pepper
[/tab] [tab]Yield: 2 servings
Amount per serving.
- Fat:43 g (saturated fat: 20 g)
- Cholesterol: 96 mg
- Sodium: 1,041 mg
- Carbohydrate:33 g
- Fiber:1 g
- Protein: 18 g
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Preheat oven to 350 degree F.
Place cream cheese, butter and pepper in a medium bowl. Stir in mushrooms and chicken. Divide crescent dough into two rectangles. Seal perforations.
Spoon chicken mixture on the each rectangle. Roll up, starting from a short side; pinch ends to seal.
Place bread crumbs and pecans in a shallow bowl. Melt remaining butter and brush over the dough. Roll in crumb mixture.
Place roll on an ungreased baking sheet. Bake for 30-35 minutes or until golden brown. Pecan Chicken Pockets are ready now.
- Serve with Pineapple Mustard Dip.
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