May 17, 2012

Buffalo Chicken Pockets

These are very fast and tasty - perfect for a quick lunch or dinner. Also, you can make the filling a day or two in advance, then fill the pockets as needed.

Buffalo Chicken Pockets

8 oz canned chicken breast - or 1 cooked & shredded chicken breast
8 oz cream cheese, softened
1/2 cup chopped celery
1 cup shredded cheese (I used cheddar, but any combo would be good)
Buffalo sauce - to taste
1 can crescent rolls

Combine the first 5 ingredients.

Unroll crescent rolls and separate into squares. 'Smoosh' two triangles to seal together into a square. Scoop approx. 1/4 cup filling onto the dough square - kinda off to one side. Fold over the empty side and press to seal edges.

Place pockets on a greased, baking sheet. Bake at 350 degrees for 10-15 minutes, or until golden brown.

*Next time, I plan to try a combo of mozzarella and blue cheese.

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1 comment:

Our Treasured Home said...

These look yummy! Love your new look!