Creamy Chicken and Bacon Pockets Recipe

Print Recipe

Creamy Chicken and Bacon Pockets Recipe

We grew up with these delicious Creamy Chicken and Bacon Pockets and now we make them for our families all the time!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: chicken and bacon pockets, chicken pockets, homemade freeze and bake pockets

Servings:

Calories: 89kcal

Author: Steph Loaiza

Equipment

Ingredients

1 8 ounce package chive and onion flavored cream cheese
½ cup Mozzarella cheese shredded
3 boneless, skinless chicken breasts cooked and shredded
6 strips bacon cooked and crumbled
3 Tablespoons sun dried tomatoes chopped
1 8 ounce package crescent roll dough
1 egg
1 Tablespoons water

Instructions

Preheat oven to 375 degrees.
Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with Mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
Lightly dust a work surface with flour and roll out crescent dough. Cut into 16 squares.
Place about 2 teaspoons of cream cheese mixture onto each square.
Press edges together until sealed.
After stuffing and folding each pastry, place on a baking sheet. Whisk egg and water together and brush over the top of each pastry.
Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving.

Notes

To make this into a freezer meal - follow directions through egg wash. Place baking sheet in the freezer. When pastries are solid to the touch, transfer to an airtight container and store in the freezer. When ready to bake, place frozen pastries directly on a baking sheet in preheated 400 degree oven and bake for 15-20 minutes or until puffed and golden.

Nutrition