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!
Serving8
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
Calories: 89 kcal · Carbohydrates: 1 g · Protein: 12 g · Fat: 4 g · Saturated Fat: 2 g · Cholesterol: 54 mg · Sodium: 108 mg · Potassium: 234 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 106 IU · Vitamin C: 1 mg · Calcium: 43 mg · Iron: 1 mg